Chive Corn Muffins Recipes

CHEDDAR CHIVE CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Grease a mini muffin tin and set aside.
• Combine flour, sugar, corn meal, baking powder and salt in a large bowl. Combine half and half, eggs, oil and melted butter in a separate medium bowl and mix well.
• Add the wet mixture to the dry mixture and using a spatula stir until just blended. Gently stir in the cheese and chives. Fill muffins tins 3/4 full and bake for 10-12 minutes, until lightly golden and a tooth pick inserted in the center just barely comes out clean.

CHEDDAR CHIVE CORN MUFFINS

Steps:

• Preheat oven to 425 degrees. Line a muffin tin with paper liners.
• In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pepper.
• With an electric mixer, beat the butter and sugar until creamy. Beat in the eggs, then stir in the milk, sour cream, cheese and chives.
• Gradually add the dry ingredients to the wet. Beat at low speed until just combined. Do not over-mix.
• Divide the batter between the prepared muffin cups. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack for 5 minutes before removing muffins from pan.

CHEDDAR CHIVE MUFFINS

Steps:

• In a small saucepan, bring milk to a boil. Remove from the heat; stir in potato flakes. Let stand for 2 minutes. Stir until smooth; cool slightly. , Transfer to a large bowl. Beat in the egg, oil and cheese. Combine the flour, sugar, chives, parsley, baking powder and salt; stir into potato mixture just until moistened (batter will be thick). , Fill greased muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pan to a wire rack. Serve warm.

MUSHROOM CORN MUFFINS WITH CHIVE BUTTER

Steps:

• Preheat oven to 400°. In a small skillet, heat 2 tablespoons melted butter over medium-high heat. Add mushrooms; cook and stir until tender., In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, milk, thyme and remaining melted butter until blended. Add to flour mixture; stir just until moistened. Fold in mushrooms., Fill greased or foil-lined muffin cups three-fourths full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to a wire rack., Meanwhile, in a small bowl, mix softened butter and chives until blended. Serve with warm muffins.

CULINARY QUEST CHIVE-CORN MUFFINS

Steps:

• Preheat oven to 400 degrees and spray 12 muffin-pan cups (about 2-1/4 inch size) with nonstick cooking spray.
• Combine cornmeal, flour, baking powder, sugar and salt in a bowl and set aside.
• Combine milk, egg, chives, and butter in a bowl; pour all at once into the cornmeal mixture, stirring with a fork only until blended.
• Spoon about 2 T. of the batter into each muffin cup; bake until lightly golden - about 20 minutes. Serve warm.

BACON CHEDDAR CHIVE MUFFINS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
• In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
• Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

CHIVE-CORN MUFFINS

Steps:

• Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.
• Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.