Total Time
38mins
Prep 20 mins
Cook 18 mins

These go well with dinner rather than bread or rolls for a change. They're quite tasty and a great way to use the chives in your garden.

Ingredients Nutrition

Directions

  1. Combine first 7 ingredients.
  2. Combine egg, buttermilk and margarine.
  3. Stir liquids into dry ingredients just until moistened.
  4. Fill muffin cups 2/3 full.
  5. Bake at 400 degrees for 14-18 minutes or until golden brown.
  6. Cool 5 minutes before removing from pan to wire rack.

Reviews

(3)
Most Helpful

I snatched a last handful of chives from the garden today before the snow was supposed to fly, so I could make these. I'm sorry I didn't find them earlier in the season. They are so good! I used whole wheat flour as I almost always do, and butter rather than margarine. I also used twice as much pepper, coarsely crushed. I got 12 muffins and thought the batter was if anything a little stiff. They were done in 16 minutes, and were the perfect accompaniment to a lamb stew.

Jenny Sanders November 12, 2003

Whisper, I absolutely loved these muffins. Loved the fresh chive flavor! Definitely a keeper. Thank you

RecipeNut September 18, 2003

A great way to use chives to make an interesting dinner muffin however we only got 8 muffins out of the recipe, but I may have filled my muffin tins too much. I also thought that the batter was too wet when I made up the recipe but the muffins came out fine -- I did cook them an 10 minutes though, but I think my oven cooks slow. Thanks for sharing.

ellie_ August 31, 2003

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