I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Chive Muffins

Chive Muffins

What could be better beside a bowl of soup than homemade bread. The muffins are easy, fluffy and full of flavor. The yeast gives them a light hand while the chives add a slightly onion-y tang. I suppose you could stir in any fresh herb, but the subtle taste of chives complements almost any soup. Serve these warm with a little butter melting into the crevices, and you’ve got a great soup supper.

Chive Muffins
Yields 12
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Ingredients
  1. 1 package active dry yeast
  2. ¼ cup warm water (110°)
  3. 2 ½ cups all-purpose flour
  4. ¾ cups sour cream
  5. 1 egg
  6. 2 Tablespoons sugar
  7. 2 Tablespoons vegetable oil
  8. 2 Tablespoons chopped chives
  9. 1 teaspoon salt
Instructions
  1. Combine the yeast and warm water in the bowl of a stand mixer leave for a few minutes until the yeast is foamy.
  2. Add the remaining ingredients and beat until well combined and smooth. Pull the dough from the paddle, cover and let rise in a warm place until doubled in bulk.
  3. Turn the oven to 400° to preheat and grease 12 muffin cups. Punch down the dough and divide equally among the muffin cups. Cover the pan with a tea towel and let the muffins rise again until doubled in bulk, about 45 minutes.
  4. Bake the muffins fro 15 minutes until lightly browned.
The Runaway Spoon http://therunawayspoon.com/blog/

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