GREEN ONION-AND-CREAM CHEESE MUFFINS
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
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
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
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 :
GREEN ONION CORNMEAL MUFFINS
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
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.
CHEDDAR BACON AND GREEN ONION MUFFINS
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
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
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
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.
TRIPLE CHEESE & ONION MUFFINS
Savoury fluffy cakes packed with cheddar, Parmesan, chives, spring onion and cream cheese - delicious fresh from the oven
Provided by Sarah Cook
Categories Treat
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
- Use a large spoon to gently fold the wet ingredients into the dry - don't overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.
Nutrition Facts : Calories 375 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
GREEN ONION MUFFINS
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
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
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
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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CHEDDAR AND GREEN ONION MUFFINS RECIPE | MYRECIPES
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- Combine first 5 ingredients in a large bowl; stir well. Stir in cheese and green onions. Make a well in center of mixture.
- Whisk together egg, milk, and butter; add to dry ingredients, stirring just until moistened. Spoon into lightly greased muffin pans, filling three-fourths full.
- Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and serve warm.
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