Green Onion And Cream Cheese Muffins Recipes

CHEESE AND ONION MUFFINS

Steps:

• Preheat oven to 375 F.
• In a non-stick skillet over medium heat stir butter and chopped onion. Sauté for 10-15 minutes until lightly browned.
• In a large mixing bowl mix all dry ingredients together and stir in cheddar cheese and 1/2 cup of parmesan.
• Beat egg, milk, oil and caramelized onions into a separate bowl and add to dry ingredients. Fold gently until just combined.
• Spoon Cheese and Onion Muffins into well-greased cups. Sprinkle the top of each muffin with remaining 1/2 cup parmesan cheese then bake for 15-20 minutes.

GREEN ONION CORNMEAL MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal, brown sugar, baking powder and salt. In a small bowl, combine the egg, sour cream, milk, butter and onions; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CHEDDAR AND GREEN ONION CORNBREAD MUFFINS

Steps:

• Preheat oven to 350 F.
• Grease a 9x13 inch baking pan or 2 muffin tins, set aside.
• Combine the first five ingredients into a large bowl.
• In a separate bowl, combine the eggs, milk and cooled butter.
• Stir the wet ingredients into the dry and mix, be careful not to over mix.
• Fold in the two cups of the cheddar, scallions, and jalepenos
• Pour the batter into the prepared pan and top with the remaining cheddar and scallions.
• Bake for 25-35 minutes, or until a toothpick comes out clean

GREEN ONION MUFFINS

Steps:

• In a large bowl, combine the flour, cereal, baking powder, sugar and salt. In another bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in cream cheese and onions. , Fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

SAVORY ONION-BACON CHEESE MUFFINS

Steps:

• Set oven to 350 degrees (second-lowest oven rack).
• Grease 12 muffin tins.
• Set aside 1/4 cup grated cheese.
• In a large bowl whisk together flour, sugar, baking powder, salt, black pepper and green onions; stir in crumbled bacon and 1 cup cheddar cheese.
• In another bowl whisk together milk, oil, sour cream and eggs until well blended; pour over dry ingredients just until moistened.
• Divided between the muffin tins.
• Sprinkle the reserved 1/4 cup (can use more) cheddar cheese on top of each muffin batter.
• Bake for about 25 minutes or until the muffins test done.

GREEN ONION-AND-CREAM CHEESE MUFFINS

Steps:

• Beat cream cheese at low speed with an electric mixer until smooth; add biscuit mix alternately with milk, beginning and ending with biscuit mix. Stir in green onions and next 3 ingredients.
• Spoon batter into 3-inch muffin cups coated with cooking spray.
• Bake at 400° for 25 to 27 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks.

CORN MUFFINS WITH GREEN ONIONS AND SOUR CREAM

Steps:

• Preheat oven to 425°F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 7 ingredients in large bowl. Whisk sour cream, eggs and melted butter in another bowl. Add sour cream mixture to dry ingedients and stir just until moistened (do not overmix). Fold in corn kernels and green onions.
• Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 20 minutes. Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)