Mushroom Corn Muffins With Chive Butter Recipes

CHEDDAR CHIVE CORN MUFFINS

Steps:

• Preheat oven to 425 degrees. Line a muffin tin with paper liners.
• In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pepper.
• With an electric mixer, beat the butter and sugar until creamy. Beat in the eggs, then stir in the milk, sour cream, cheese and chives.
• Gradually add the dry ingredients to the wet. Beat at low speed until just combined. Do not over-mix.
• Divide the batter between the prepared muffin cups. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack for 5 minutes before removing muffins from pan.

CULINARY QUEST CHIVE-CORN MUFFINS

Steps:

• Preheat oven to 400 degrees and spray 12 muffin-pan cups (about 2-1/4 inch size) with nonstick cooking spray.
• Combine cornmeal, flour, baking powder, sugar and salt in a bowl and set aside.
• Combine milk, egg, chives, and butter in a bowl; pour all at once into the cornmeal mixture, stirring with a fork only until blended.
• Spoon about 2 T. of the batter into each muffin cup; bake until lightly golden - about 20 minutes. Serve warm.

MUSHROOM MUFFINS

Steps:

• Beat egg, blend in shortening, milk and soup.
• Sift flour, baking powder and salt.
• Add liquid mixture to dry ingredients along with parsley or chives.
• Stir til flour is just moistened.
• Fill greased muffin tins 2/3 full.
• Bake 20 mins 425F.