Cheddar Chive Muffins
Upon receiving a whole bunch of chives from our CSA over the past few weeks, I put my mind to work thinking of ways I could use them other than as a garnish. No sooner had I decided that I wanted to bake something than these savory muffins sprang to mind! These are very unlike your standard sweet breakfast muffin, but in a good way – and although I did enjoy a few of these for breakfast, I enjoyed them more often with dinner; I think they would be the perfect companion to soup or chili. Either way, they were refreshingly different, and they were the perfect way to make a dent in my abundance of fresh chives. Feel free to experiment with other herbs as you like – rosemary (my personal favorite) is next on my list!
- 1 1/2 cups flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 1 and 1/2 cups shredded cheddar cheese
- 3 Tbsp fresh chives, chopped
- 1 egg, lightly beaten
- 1 cup milk
- 1/4 stick butter, melted
Preheat the oven to 375 degrees and lightly grease a muffin pan. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Stir in the shredded cheese and chives.
Stir in the egg, milk, and butter.
Mix the wet ingredients into the dry ingredients and stir just until combined. Pour the batter into the muffin pan.
Bake 20-25 minutes. Serve warm.
Categories: breakfast & brunch