Chive Mini Muffins Food

CHIVE MINI MUFFINS

Steps:

• In a small skillet, saute onion in 1 teaspoon oil until tender. Remove from the heat; set aside. In a large bowl, combine the flour, sugar, baking soda and salt. Stir in chives. Combine the egg, buttermilk, sauteed onions and remaining oil; stir into flour mixture just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 375° for 13-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CHIVE AND DILL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
• Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
• Pour 1/3 cup batter into each prepared muffin cup.
• Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.

MINI SMOKED SALMON FRITTATAS WITH CHIVE CREME FRAICHE

Steps:

• Place two racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Spray a mini-muffin tin generously with cooking spray.
• For the chive creme fraiche: In a small bowl, combine the creme fraiche, chives, lemon zest and juice, salt and pepper. Refrigerate while you make the frittatas.
• For the frittatas: In a large bowl, whisk the eggs, milk, creme fraiche, chives, dill, salt and pepper to blend well. Stir in the smoked salmon. Fill the cups of the prepared muffin tin 3/4 full with the egg mixture. Bake until the frittatas are puffed up and just set in the center, 8 to 10 minutes. Use a rubber spatula to loosen the frittatas and slide them onto a platter. Serve immediately with a dollop of chive creme fraiche.

CHEDDAR CHIVE MUFFINS

Steps:

• In a small saucepan, bring milk to a boil. Remove from the heat; stir in potato flakes. Let stand for 2 minutes. Stir until smooth; cool slightly. , Transfer to a large bowl. Beat in the egg, oil and cheese. Combine the flour, sugar, chives, parsley, baking powder and salt; stir into potato mixture just until moistened (batter will be thick). , Fill greased muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pan to a wire rack. Serve warm.

BACON CHEDDAR CHIVE MUFFINS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
• In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
• Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

FETA AND CHIVE MUFFINS

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.

CHIVE-CORN MUFFINS

Steps:

• Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.
• Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.

PEPPERONI AND CHIVE MINI-MUFFINS

Steps:

• Heat oven to 400 degrees. In medium bowl combine all ingredients except pepperoni. Stir just until moistened. Fold in pepperoni.
• Spoon into greased mini-muffin pans. Bake for 18-20 minutes or until lightly browned. Cool for 5 minutes, remove from pan, and serve.

FETA 'N' CHIVE MUFFINS

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.

CHIVE-CORN MUFFINS

Steps:

• Position rack in center of oven and preheat to 425 degrees.
• Spray 10 standard muffin cups (each about 1/3 cup capacity) or 30 mini-muffin cups with non-stick spray.
• Whisk flour, cornmeal, sugar, baking soda and cayenne pepper in medium bowl. Mix well to blend ingredients.
• Stir in chives.
• In another medium bowl whisk yogurt, eggs and melted butter.
• Add yogurt mixture to dry ingredients and stir just until blended.
• Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard cup or about 1 generous T. for each mini-muffin cup.
• Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard and 14 minutes for mini.
• Transfer pans to rack and let cool a couple of minutes before serving.
• Or make ahead and rewarm right before serving in a 350 degree oven.
• Serve with softened butter (lots and lots of softened butter!).