Feta 'n' Chive Muffins
Feta 'n' Chive Muffins requires roughly 35 minutes from start to finish. For 28 cents per serving, you get a side dish that serves 12. One portion of this dish contains about 4g of protein, 5g of fat, and a total of 95 calories. 23 people found this recipe to be yummy and satisfying. It is brought to you by Taste of Home. A mixture of flour, salt, feta cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is not so great. If you like this recipe, you might also like recipes such as Pumpkin, Fetan And Chive Scones, Feta Cheese, Lemon and Chive Turnovers, and Fetan And Chive Sour Cream Scones.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
3 teaspoons baking powder
2 tablespoons butter, melted
3 tablespoons minced chives
2 eggs
1/2 cup crumbled feta cheese
1-1/2 cups all-purpose flour
1 cup milk
1/4 teaspoon salt
Equipment:
bowl
muffin liners
toothpicks
wire rack
frying pan
Cooking instruction summary:
Directions In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the feta cheese and chives. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen. Originally published as Feta 'n' Chive Muffins in Taste of HomeFebruary/March 2006, p31 Nutritional Facts 1 muffin equals 105 calories, 4 g fat (2 g saturated fat), 43 mg cholesterol, 235 mg sodium, 13 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the feta cheese and chives.
2. Fill greased or paper-lined muffin cups two-thirds full.
3. Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
4. Serve warm. Refrigerate leftovers.
Nutrition Information:
covered percent of daily need
