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: 13 minutes
Ingredients:
- 1 onion, finely chopped
- 1 tsp. oil
- 1-1/2 cups flour
- 2 Tbsp. sugar
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup buttermilk
- 1/4 cup chopped fresh chives
- 1/4 cup oil
- 1 egg
Preparation:
Preheat oven to 375 degrees. Line 12 muffin cups with paper liners. In a small skillet, cook and stir onion in 1 tsp. oil over medium heat until tender and set aside.
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 375 degrees for 12-14 minutes until toothpick inserted in center comes out clean. Muffins will be very light in color. Immediately remove from pan. Serve hot. 12 muffins
