Best Feta And Chive Muffins Recipes

FETA AND CHIVE MUFFINS

Feta and Chive Muffins image

I got this recipe from Taste of Home, and made it for Easter. It was so yummy, and so right for a Spring lunch I had to share! And it's so easy, my husband was able to make it. grins

Provided by CraftScout

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
2 tablespoons butter, melted
1/2 cup feta cheese, crumbled
3 tablespoons chives, snipped

Steps:

Preheat oven to 400 degrees F. Grease or line muffin pan.
In a bowl, combine the first 3 (dry) ingredients. In another bowl, combine the next 3 with a whisk. Stir wet ingredients into the dry ingredients.
Fold in feta and chives.
Fill muffin cups two-thirds of the way full with batter and bake for 18-20 minutes at 400 degrees, or until a toothpick comes out clean. Cool 5 minutes.
If there are leftovers, refrigerate.

Nutrition Facts : Calories 116.4, Fat 5, SaturatedFat 2.9, Cholesterol 48.8, Sodium 244.6, Carbohydrate 13.5, Fiber 0.4, Sugar 0.4, Protein 4.3

FETA 'N' CHIVE MUFFINS

Feta 'n' Chive Muffins image

This is a "spring" variation on the savory muffins my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. -Angela Buchanan, Boulder, Colorado

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

1-1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1 cup fat-free milk
2 tablespoons butter, melted
1/2 cup crumbled feta cheese
3 tablespoons minced chives

Steps:

In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the feta cheese and chives. , Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges