TRIPLE CHEESE & ONION MUFFINS
Savoury fluffy cakes packed with cheddar, Parmesan, chives, spring onion and cream cheese - delicious fresh from the oven
Provided by Sarah Cook
Categories Treat
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
- Use a large spoon to gently fold the wet ingredients into the dry - don't overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.
Nutrition Facts : Calories 375 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
CHEDDAR CHIVE MUFFINS
"These savory muffins have been a favorite since I made the first batch several years ago," reports Donna Royer of Largo, Florida. "I usually have all of the ingredients on hand, so they're easy to mix up at the last minute. They're great with dinner."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 347mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
COCKTAIL CHEESE & CHIVE MUFFINS
These savory cheese-tidbits make great finger food for an appetizer buffet. From Southern Living Ultimate Book of Appetizers
Provided by kitty.rock
Categories Quick Breads
Time 32m
Yield 48 muffins, 48 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan over medium heat.
- Add Cheddar cheese, and cook 2 minutes, stirring constantly.
- Stir in flour, sour cream, and chives.
- Spoon batter into ungreased miniature (1 3/4-inch) muffin pans, filling two-thirds full.
- Bake in 375 degree F oven for 20 to 22 minutes.
- Remove muffins from pans immediately.
- Yield: 4 dozen muffins.
Nutrition Facts : Calories 50.2, Fat 2.6, SaturatedFat 1.6, Cholesterol 7.9, Sodium 105.6, Carbohydrate 4.7, Fiber 0.1, Sugar 0.4, Protein 1.9
BACON CHEDDAR CHIVE MUFFINS
Mm!!! I took care in making these into a perfect combination of flavors. A great muffin for breakfast, brunch, lunch, with soup or for a tasty snack. In our home they're gobbled up fast! Everybody LOVES these - You will too! Enjoy!
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 327 calories, Carbohydrate 19.5 g, Cholesterol 42.9 mg, Fat 23.6 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 7.3 g, Sodium 475 mg, Sugar 2.4 g
CHIVE MUFFINS
These go well with dinner rather than bread or rolls for a change. They're quite tasty and a great way to use the chives in your garden.
Provided by Whisper
Categories Quick Breads
Time 38m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients.
- Combine egg, buttermilk and margarine.
- Stir liquids into dry ingredients just until moistened.
- Fill muffin cups 2/3 full.
- Bake at 400 degrees for 14-18 minutes or until golden brown.
- Cool 5 minutes before removing from pan to wire rack.
MARY BERRY'S CHEESY MUFFINS
Mary Berry's quick savoury muffins are superb with soup, salads or for eating on the go. The cheese is lovely and oozy if you serve them warm. Eaten cold, they are still fragrant, with a nice saltiness from the cheese and olives. For this recipe you will need a 12-hole muffin tin and muffin cases.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases.
- Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug.
- Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to give a rippled effect through the batter.
- Divide the mixture between the cases and bake in the oven for 18-20 minutes, or until well risen and lightly golden brown.
- Remove from the oven and allow to cool slightly. Serve warm or cold.
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Ratings 1Estimated Reading Time 2 minsCategory BreakfastTotal Time 30 mins
- Make a well in the center and add beaten egg, milk, and butter. Stir together until the ingredients are just combined.
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- 2. In a large bowl, sift together the flour, potato flour, sugar, baking powder and salt. Stir in the pepper and cheese, then set aside.
- 3. Combine the warm mashed potato, garlic and egg in a bowl, then stir in the milk, melted butter and herbs. Fold gently into the sifted dry ingredients until just combined. Spoon the mixture into the prepared muffin tray, filling each hole to three-quarters full.
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- Cook bacon until browned and crisp. Drain on paper towel and crumble. Set aside. Reserve 1/4 cup bacon drippings.
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Reviews 30Category AppetizerServings 12Estimated Reading Time 2 mins
- Preheat the oven to 450 degrees and thoroughly grease your muffin pan. Melt the butter in a microwave safe bowl and set aside to cool slightly. Break the eggs into the same bowl with the slightly cooled melted butter and whisk gently. Next, whisk in the flour, salt and milk until just barely blended; a few lumps are fine.
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4.5/5 (12)Total Time 25 minsCategory SnacksCalories 240 per serving
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- Sift together the Flour, Baking Powder, Salt and Cayenne Pepper in a medium mixing bowl – stir in the Cheese and Chives
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From baketheneat.com
Reviews 2Category Savoury / Side DishCuisine AmericanEstimated Reading Time 3 mins
- Preheat your oven to 200C / 400F / Gas mark 4 and prep you muffin tins either with liners or by lightly greasing them.
- Take your chopped onions and lightly fry them in 2 tablespoons of your olive oil until they are soft. Take them off the heat and leave them in your pan with the oil until you need them.
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Servings 12Total Time 30 mins
- Preheat the oven to 400° and spray a 12-cup muffin tin with baking spray. In a medium bowl, whisk the flour and cornmeal with the baking powder, sugar and salt. Lightly stir in 1 cup of the cheddar cheese and the chives.
- In a small bowl, whisk the milk with the egg and the 1/4 cup of canola oil. Fold the liquid ingredients into the dry ingredients just until evenly moistened. Spoon the batter into the muffin cups. Sprinkle the tops with the remaining 1/4 cup of cheddar cheese. Bake for 22 to 25 minutes, until the muffins are springy and golden. Let the muffins cool for 5 minutes, then turn them out onto a rack to cool.
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