Chive Corn Muffins Recipes

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.

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.

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.

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.

CULINARY QUEST CHIVE-CORN MUFFINS

Steps:

• Preheat oven to 400 degrees and spray 12 muffin-pan cups (about 2-1/4 inch size) with nonstick cooking spray.
• Combine cornmeal, flour, baking powder, sugar and salt in a bowl and set aside.
• Combine milk, egg, chives, and butter in a bowl; pour all at once into the cornmeal mixture, stirring with a fork only until blended.
• Spoon about 2 T. of the batter into each muffin cup; bake until lightly golden - about 20 minutes. Serve warm.

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!).