Chives are a member of the onion family; that's the second onion variety in these tender and easy muffins. Serve with hot soup for a satisfying meal.
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Ingredients:
- 1 onion, finely chopped
- 2 Tbsp. butter
- 1-1/2 cups flour
- 1 Tbsp. sugar
- 1 Tbsp. brown sugar
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 1/4 cup chopped fresh chives
- 1/4 cup oil
- 1 egg
Preparation:
Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. Spray the paper liners sparingly with nonstick baking spray containing flour and set aside.
In a small microwave-safe bowl combine onion with butter. Microwave on high for 2-3 minutes until onions are tender and fragrant.
Combine all dry ingredients in a large bowl. In a medium bowl, combine cooked onions, buttermilk, chives, 1/4 cup oil and egg and beat. Add to dry ingredients and stir just until dry ingredients are moistened. Fill muffin cups about 3/4 full.
Bake at 350 degrees F for 15-20 minutes until muffins are puffed and firm to the touch and a toothpick inserted in center comes out clean. Muffins will be very light in color. Immediately remove from pan. Serve hot with softened butter. 12 muffins
