Breakfast muffins don’t have to be sweet, and these cheddar and chive muffins prove it. Imagine these with bacon and eggs. Perfect, right?
Cheddar and Chive Muffins
Makes 12 muffins
2 1/2 cups (11 1/4 ounces) self rising flour
2 ounces coarsely shredded cheddar cheese
1 tablespoons dried chives
1 teaspoon sugar
1 1/4 cups milk
1/4 cup vegetable oil
In a medium bowl combine the flour, cheese, chives, and sugar.
In a separate bowl, combine the milk, vegetable oil, and egg. Whisk to break up the egg.
Add the wet mixture to the dry and stir until combine an there are no more dry spots. Cover the bowl and refrigerate until the next day.
Preheat the oven to 325 degrees and spray the cups of a standard-size 12-cup muffin pan with baking spray.
Remove the batter from the refrigerator. Using a disher or spoon, divide the batter into the 12 muffin cups.
Bake at 325 degrees until the muffins are lightly browned on top, and they bounce back when lightly touched on top – about 25 minutes.
Remove the muffins from the oven and let them rest a minute or two before flipping them out of the pan. If necessary, you can run a thin knife around the sides of the muffins to help loosen them from the pan.
Place the muffins on a rack to cool. Serve warm or at room temperature.
Note: You can make these without refrigerating first, but refrigerating the batter improves the texture. Give it a try. I think you'll like it.