BASIL, FETA & ROASTED PEPPER MUFFINS
"Anything with basil is always a winner. It especially pairs well with the salty feta and sweet peppers in these savory, biscuit-like muffins." -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Time 40m
Yield 9 muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, combine the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in the cheese, peppers and basil., Fill greased muffin cups three-fourths full. Bake at 375° for 16-20 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.
Nutrition Facts : Calories 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 466mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
FETA 'N' CHIVE MUFFINS
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
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
FETA AND CHIVE MUFFINS
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
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
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.
SAVOURY MUFFINS WITH FETA CHEESE, ONION AND ROSEMARY
Make and share this Savoury Muffins With Feta Cheese, Onion and Rosemary recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Quick Breads
Time 45m
Yield 24 muffins, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- You will need a 12 hole mini-muffin tin.
- Melt the butter in a small saucepan, add in the chopped onion and cook for about 5 minutes till its softened and then remove from heat and leave it to cool.
- Once cool, add in the chopped feta cheese and rosemary and season with freshly ground black pepper (there is no need for salt since feta cheese is quite salty by itself) and give it a good mix.
- Pre-heat the oven to gas mark 6/400F/200°C.
- Next for the muffin base, sift the flour, baking powder and salt into a large mixing bowl.
- In another bowl beat the egg, then add in the milk and give it a good whisk again.
- Next, pour the egg mixture into the flour, using minimum number of folding movements (you should finish folding in 15 seconds and ignore the lumps in the mixture - do not overmix).
- Now gently add the onion mixture into the muffin mixture, folding in, as before, with as few strokes as possible.
- Arrange the muffin cases into the muffin tins them spoon the mixture into them.
- You may even spoon the mixture straight into the tins but they will have to be well-greased.
- Beat the second egg and brush the muffin tops with it.
- Bake them in the centre shelf of the oven for about 20 minutes, or until well risen and golden.
- Remove the muffins from the tins and serve immediately.
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