Cheddar & Chive Muffins

There is only one thing that could have made these muffins taste better.  Bacon.  Thing is, I didn't realize that until after they were baked and I was burning my mouth trying to taste one warm, right out of the oven.  Jason and I both agreed that these could (and should) be made again.  Possibly one weekend that Bear & Bridget come to visit...however we also agreed that we would need to double the recipe since Bear would devour at least a dozen just standing in the kitchen.

Cheddar & Chive Muffins adapted from Sugar Crafter

• 1 1/2 cups flour
• 1 T sugar
• 1 T baking powder
• 1/2 t kosher salt
• 1 1/2 cups shredded sharp cheddar cheese
• 3-4 T fresh chives, chopped
• 1 egg, lightly beaten
• 1 cup skim milk
• 2 T unsalted butter, melted

Preheat the oven to 375.  Lightly grease a mini-muffin pan.  In a large bowl, whisk together the dry ingredients.  Stir in the grated cheese & chives.  See, this is where you could add cooked, crumbled bacon!  In another bowl, combine the milk, egg & butter.  Add to the dry ingredients and stir just until everything is moist.  Spoon into the mini-muffin pan and bake about 15-20 minutes, or until golden on top.

I got 36 of the mini-muffins from one batch.  If you don't have two pans, or you don't want to wait on the first batch to bake, and then bake again you can always add a little more batter to each and get an even two dozen.



WW PointsPlus: 1 pt per muffin for a batch of 36