Feta ‘n’ Chive Muffins

Total Time Prep: 15 min. Bake: 20 min.
Yield 1 dozen
Contest Winner
Test Kitchen Approved
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

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup fat-free milk
  • 2 tablespoons butter, melted
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons minced chives

Directions

  1. 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.
  2. 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

1 muffin: 105 calories, 4g fat (2g saturated fat), 39mg cholesterol, 250mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 0.500 fat.

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
Recipe Creator

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