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Chive Muffins

January 14, 2015 by The Runaway Spoon 3 Comments

IMG_0408 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.

IMG_0408 Chive Muffins
Chive Muffins
2015-01-10 11:11:10
IMG_0408 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 https://therunawayspoon.com/

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Filed Under: Breakfast And Brunch, Snacks And Starters, Soup and Salads Tagged With: bread, chives, muffins, yeast

Reader Interactions

Comments

  1. Mary says

    January 15, 2015 at 10:11 am

    Oh My! These sound scrumptious…pinned will be making soon! Thanks for sharing.

  2. Laura M says

    January 15, 2015 at 7:13 pm

    This looks like it might be okay for a bread machine on the dough setting. What do you think?

  3. The Runaway Spoon says

    January 16, 2015 at 1:02 pm

    Sorry, I’ve never used a bread machine so I can’t help.

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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