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    You are in: Home / Recipes / Feta Cheese and Scallion Muffins With Rosemary Recipe
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    Feta Cheese and Scallion Muffins With Rosemary

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    2 Total Reviews

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    • on January 04, 2011

      I made this recipe as stated (except for reducing the oil by half) and found that the batter was quite thick which I don't think had anything to do with the lesser addition of oil. I made the recipe using yoghurt. I was tempted to add some milk but decided not to. I would recommend that you either use the buttermilk suggestion or yogurt some milk, because the muffins did not 'spread out'. Also - I would recommend that you crumble the feta cheese instead of dicing because the cheese did not melt in the muffins. I don't mind that because I like my feta A LOT. All in all a nice tasting muffin that would be even better with a few tweaks.

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    • on February 19, 2012

      I LOVED these! I used my scale, yet wonder if I measured everything correctly because my batter was so thick that I needed to thin it with a splash of milk. Next time I'll add more garlic powder, or scallions, or both! I crumbled the feta and used fresh rosemary ~ I got 24 mini muffins and 9 little bundt-shaped muffins. Made for Mardi Gras Photo Tag 2012.

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    Nutritional Facts for Feta Cheese and Scallion Muffins With Rosemary

    Serving Size: 1 (1016 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 208.3
     
    Calories from Fat 101
    48%
    Total Fat 11.2 g
    17%
    Saturated Fat 3.5 g
    17%
    Cholesterol 44.8 mg
    14%
    Sodium 277.7 mg
    11%
    Total Carbohydrate 20.7 g
    6%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.0 g
    8%
    Protein 6.1 g
    12%

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