But now that thought has vanished and the muffins
were so fluffy and yummy without the smell of eggs... I got these chives for
making savory biscuits and finally ended up in muffins... Chive has a slight
onion flavor and the combination of lemon and chive, works out so well and
everyone in my family liked it... First I tried a very small quantity but later
I worried...I couldn't resist to taste it.. So grabbed one before taking a
shot...
Ingredients:
All purpose flour - 1 cup
Salt - 1/4 tsp
Baking powder - 1&1/2 tsp
Pepper - 1/2 tsp(freshly ground)
Sugar - 1/4 cup
Lemon grind - 1/2 tbs
Chives - 2 tbs
Milk - 7 tbs
Vegetable oil - 2&1/2 tbs
Egg - 1/2(slightly beaten)
Method:
Take a large bowl mix in all purpose flour,salt,baking powder,pepper,lemon grind,chives give a quick stir and mix well.Then take another bowl mix in milk,egg and sugar beat well till fluffy.
Make a dent in dry mixture pour in the wet mixture and fold in gently and mix well.
Pre heat oven to 200°C. Grease only the bottoms of muffin cups or line with paper baking cups.And spoon in the mixture for 3/4th of the cup and Bake at 200°C for 15 to 20 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 1 minute,remove from muffin cups.
Serve with hot cup of coffee or tea and enjoy a pleasant evening snack or breakfast
Notes:
If you don't want to use egg you can replace with 1 egg = 2 Tbsp. potato starch or 1 egg = puree 1/4 cup soft tofu.You can replace Chive with onions or Green onion(Scallions) and leek.
Do don't over mix the mixture,this may turn out the muffins hard.You can also add in some chopped walnuts it enhances the taste.
Store the muffin have the next day and can be edible within 3 days when refrigerated.
Keep smiling!:)
Revathi
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