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.
- 2 cups flour
- 1⁄3 cup minced chives
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 egg
- 1 cup buttermilk
- 1⁄4 cup margarine, melted
- Combine first 7 ingredients.
- Combine egg, buttermilk and margarine.
- Stir liquids into dry ingredients just until moistened.
- Fill muffin cups 2/3 full.
- Bake at 400 degrees for 14-18 minutes or until golden brown.
- Cool 5 minutes before removing from pan to wire rack.
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.
Whisper, I absolutely loved these muffins. Loved the fresh chive flavor! Definitely a keeper. Thank you
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.