Green Onion Muffins Recipes

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GREEN ONION CORNMEAL MUFFINS



Green Onion Cornmeal Muffins image

Cornbread and corn muffins are popular in New England. This muffin recipe has a different twist with green onions and sour cream, and the aroma while they're baking is wonderful! I like to serve these with soups and stews.-Naomi Rogers, Essex, Connecticut

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

1 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 large egg, lightly beaten
1 cup sour cream
1/3 cup whole milk
2 tablespoons butter, melted
1/4 cup chopped green onions

Steps:

  • In a large bowl, combine the flour, cornmeal, brown sugar, baking powder and salt. In a small bowl, combine the egg, sour cream, milk, butter and onions; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 150 calories, Fat 6g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 189mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

GREEN ONION-AND-CREAM CHEESE MUFFINS



Green Onion-And-Cream Cheese Muffins image

Make and share this Green Onion-And-Cream Cheese Muffins recipe from Food.com.

Provided by wicked cook 46

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 8

0.5 (8 ounce) package reduced-fat cream cheese, softened
1 3/4 cups reduced-fat biscuit mix
1 1/4 cups nonfat milk
3 green onions, chopped
1/4 cup egg substitute
1/3 cup vegetable oil
1 tablespoon sugar
vegetable oil cooking spray

Steps:

  • Beat cream cheese at low speed with an electric mixer until smooth; add biscuit mix alternately with milk, beginning and ending with biscuit mix. Stir in green onions and next 3 ingredients.
  • Spoon batter into 3-inch muffin cups coated with cooking spray.
  • Bake at 400° for 25 to 27 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks.

GREEN ONION MUFFINS



Green Onion Muffins image

I don't spend as much time in the kitchen as I did when our children were still at home. When I feel like baking these days, I share the goodies with neighbors.

Provided by Taste of Home

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 10

1-3/4 cups all-purpose flour
1 cup crushed Rice Chex
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 large eggs
1-1/4 cups whole milk
1/3 cup vegetable oil
3 ounces cream cheese, cut into 1/4-inch cubes
1/2 cup chopped green onions

Steps:

  • In a large bowl, combine the flour, cereal, baking powder, sugar and salt. In another bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in cream cheese and onions. , Fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts :

CHEDDAR BACON AND GREEN ONION MUFFINS



Cheddar Bacon and Green Onion Muffins image

These muffins are fabulous eaten just baked warm out of the oven... great to serve warm with stew or soup or anything! They freeze well for up to 1 month, just warm before serving. Use a slightly heaping tablespoon of baking powder for this recipe. If you like heat add in 1 finely chopped jalapeno pepper. Prep time does not include cooking bacon.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 12

7 slices bacon
1 cup old cheddar cheese, grated (grate about 2-3 tablespoons extra cheese on a fine grater to use for topping)
3 cups flour
2 tablespoons sugar
1 tablespoon baking powder (slightly heaping)
2 teaspoons pepper
1 teaspoon salt
1 cup milk or 1 cup half-and-half cream
1/2 cup vegetable oil
1/2 cup green onion, finely chopped
1/2 cup sour cream
2 eggs

Steps:

  • Set oven to 375 degrees.
  • Set oven rack to second-lowest position.
  • Grease 12 muffins tins or line with pappers.
  • Cook the bacon over medium heat until crisp; drain and let cool, then crumble into small pieces (this can be done well in advance or even a day ahead).
  • In a small bowl combine 2-3 tablespoons crumbled bacon and about 2-3 tablespoons cheddar cheese; set aside.
  • In a large bowl combine flour, sugar, baking powder, salt and pepper.
  • Stir in the remaining cheddar cheese and crumbled bacon; mix to combine.
  • Whisk together, milk, oil, sour cream and eggs, then add/mix in green onions.
  • Pour over the dry ingredients; stir JUST until moistened.
  • Spoon into prepared muffin tins.
  • Sprinkle with reserved bacon/cheese mixture on top of the batter.
  • Bake for about 20-25 minutes, or until golden.

GREEN ONION AND SESAME CORN MUFFINS



Green Onion and Sesame Corn Muffins image

Categories     Bread     Dairy     Onion     Side     Bake     Vegetarian     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 12

6 tablespoons (3/4 stick) butter
1 bunch green onions, thinly sliced
1 cup yellow cornmeal
1 cup all purpose flour
1/3 cup sugar
1/4 cup sesame seeds, toasted
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 cup buttermilk
1 egg, beaten to blend
Additional sesame seeds, untoasted

Steps:

  • Preheat oven to 425°F. Line 12 muffin cups with foil muffin liners. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add green onions and sauté until beginning to soften, about 1 minute. Add remaining 4 tablespoons butter and stir until just melted. Remove from heat.
  • Mix cornmeal, flour, sugar, 1/4 cup toasted sesame seeds, baking powder, salt and baking soda in large bowl. Make well in center. Add buttermilk, egg and onion mixture to well. Mix into dry ingredients.
  • Divide batter among prepared muffin cups. Sprinkle with additional sesame seeds. Bake muffins until golden and firm to touch, about 20 minutes. Transfer to rack. Serve warm or at room temperature.

GREEN ONION MUFFINS



Green Onion Muffins image

I don't spend as much time in the kitchen as I did when our children were still at home. When I feel like baking these days, I share the goodies with neighbors.

Provided by Allrecipes Member

Time 25m

Yield 18

Number Of Ingredients 10

1 ¾ cups all-purpose flour
1 cup crushed Rice Chex® cereal
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 large eggs eggs
1 ¼ cups milk
⅓ cup vegetable oil
1 (3 ounce) package cream cheese, cut into 1/4 inch cubes
½ cup chopped green onions

Steps:

  • In a large bowl, combine the flour, cereal, baking powder, sugar and salt. In another bowl, beat the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in cream cheese and onions. Fill greased muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 12.6 g, Cholesterol 27.2 mg, Fat 6.7 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 2 g, Sodium 258.7 mg, Sugar 1.7 g

GREEN ONION MUFFINS



Green Onion Muffins image

I don't spend as much time in the kitchen as I did when our children were still at home. When I feel like baking these days, I share the goodies with neighbors.

Provided by Allrecipes Member

Time 25m

Yield 18

Number Of Ingredients 10

1 ¾ cups all-purpose flour
1 cup crushed Rice Chex® cereal
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 large eggs eggs
1 ¼ cups milk
⅓ cup vegetable oil
1 (3 ounce) package cream cheese, cut into 1/4 inch cubes
½ cup chopped green onions

Steps:

  • In a large bowl, combine the flour, cereal, baking powder, sugar and salt. In another bowl, beat the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in cream cheese and onions. Fill greased muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 12.6 g, Cholesterol 27.2 mg, Fat 6.7 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 2 g, Sodium 258.7 mg, Sugar 1.7 g

CORN MUFFINS WITH GREEN ONIONS AND SOUR CREAM



Corn Muffins with Green Onions and Sour Cream image

Categories     Bread     Onion     Side     Bake     Thanksgiving     Cornmeal     Corn     Fall     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 12

1 cup unbleached all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon ground black pepper
1 cup sour cream
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 1/2 cups frozen corn kernels, thawed, drained
1 cup chopped green onions

Steps:

  • Preheat oven to 425°F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 7 ingredients in large bowl. Whisk sour cream, eggs and melted butter in another bowl. Add sour cream mixture to dry ingedients and stir just until moistened (do not overmix). Fold in corn kernels and green onions.
  • Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 20 minutes. Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)

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