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
2015-01-10 11:11:10
Yields 12
Print
Ingredients
- 1 package active dry yeast
- ¼ cup warm water (110°)
- 2 ½ cups all-purpose flour
- ¾ cups sour cream
- 1 egg
- 2 Tablespoons sugar
- 2 Tablespoons vegetable oil
- 2 Tablespoons chopped chives
- 1 teaspoon salt
Instructions
- Combine the yeast and warm water in the bowl of a stand mixer leave for a few minutes until the yeast is foamy.
- 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.
- 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.
- Bake the muffins fro 15 minutes until lightly browned.
The Runaway Spoon https://therunawayspoon.com/
Advertisements
Oh My! These sound scrumptious…pinned will be making soon! Thanks for sharing.
This looks like it might be okay for a bread machine on the dough setting. What do you think?
Sorry, I’ve never used a bread machine so I can’t help.