Ingredients
-
1 1/2
-
3
-
1/4
-
2
-
1
-
2
-
1/2
-
3
-
-
-
-
-
-
-
Directions
Feta and Chive Muffins, I got this recipe from Taste of Home, and made it for Easter It was so yummy, and so right for a Spring lunch I had to share! And it’s so easy, my husband was able to make it *grins*, These are easy, tasty, and very quick–what’s not to love? I made them with 3/4 c ww flour (I prefer the texture), egg sub, and skim milk and they still turned out terrific I also used sundried tomato and herb feta b/c it is what I had on hand, and it only added a hint of flavor to the muffins I was surprised that the feta wasn’t a stronger flavor, but overall I think these were very good and definitely a keeper for cold nights when I want soup and bread Thanks for sharing! Made for Healthy Choices 3008 , I forgot to review these!! This is my favorite!! I could eat these everyday So easy to put together and such a great taste Have made many times Thanks Craftscout for such a great recipe!! Will be used often
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 400 Degrees F. Grease or Line Muffin Pan. |
|
2
Done
|
in a Bowl, Combine the First 3 (dry) Ingredients. in Another Bowl, Combine the Next 3 With a Whisk. Stir Wet Ingredients Into the Dry Ingredients. |
|
3
Done
|
Fold in Feta and Chives. |
|
4
Done
|
Fill Muffin Cups Two-Thirds of the Way Full With Batter and Bake For 18-20 Minutes at 400 Degrees, or Until a Toothpick Comes Out Clean. Cool 5 Minutes. |
|
5
Done
|
If There Are Leftovers, Refrigerate. |
