Tuesday, March 4, 2014

Cheddar and Chive Muffins

Cheddar and Chive Muffins
Usually when I think of a muffin, I think of something sweet that I would eat for breakfast or in the afternoon with a cup of coffee.  And usually they are not considered very healthy because of the presence of some sort of sugar.  That is why these delicious and savory muffins are such a perfect treat.  They are so moist and full of flavor that you will not miss the sweetness and can easily be served with breakfast (great with a side of scrambled eggs), as a quick snack, a lunch sandwich replacement (it has the cheese already baked in!) or as an accompaniment to a dinner salad.  I made these a couple of weeks ago to go with a quick and easy "breakfast for dinner" meal, and then ate the left overs for lunch with a piece of fruit while skiing the following day.  You could easily swap out the sharp cheddar cheese for your family's favorite kind, or add in different herbs or veggies.  Think of it as a meal in a muffin tin and the possibilities are endless!  

Cheddar and Chive Muffins

2 C. organic whole wheat pastry flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. dried mustard
1/2 tsp. salt

1/4 C. organic canola oil
1/4 C. extra virgin olive oil
2 organic eggs
1 C. organic buttermilk
8 ounces  (2 cups) extra sharp cheddar cheese, shredded
1/4 C. fresh chives, chopped

In a small bowl, sift together the flour, baking powder, baking soda, dried mustard and salt.  Set aside.  In a large mixing bowl, whisk together the canola oil, olive oil and the eggs.  Add in the flour mixture alternately with the buttermilk until a smooth batter forms.  Stir in the cheese and the chives.  Pour batter into a greased or lined muffin pan and bake at 350F for 20-25 minutes. 

getting ready to bake

hot from the oven

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