Feta and Chive Muffins

READY IN: 35mins
Recipe by CraftScout

I got this recipe from Taste of Home, and made it for Easter. It was so yummy, and so right for a Spring lunch I had to share! And it's so easy, my husband was able to make it. *grins*

Top Review by smellyvegetarian

These are easy, tasty, and very quick--what's not to love? I made them with 3/4 c ww flour (I prefer the texture), egg sub, and skim milk and they still turned out terrific. I also used sundried tomato and herb feta b/c it is what I had on hand, and it only added a hint of flavor to the muffins. I was surprised that the feta wasn't a stronger flavor, but overall I think these were very good and definitely a keeper for cold nights when I want soup and bread. Thanks for sharing! Made for Healthy Choices 3008.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F. Grease or line muffin pan.
  2. In a bowl, combine the first 3 (dry) ingredients. In another bowl, combine the next 3 with a whisk. Stir wet ingredients into the dry ingredients.
  3. Fold in feta and chives.
  4. Fill muffin cups two-thirds of the way full with batter and bake for 18-20 minutes at 400 degrees, or until a toothpick comes out clean. Cool 5 minutes.
  5. If there are leftovers, refrigerate.

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