It’s time for Muffin Monday again. This week’s muffin had such a great combination of flavors and I am so happy it’s more of a savory muffin that there was very little that I thought of altering. Lemon, chive and a generous portion of black pepper sounded so delicious even before I attempted the muffin.
I did use some millet flour, instead of using all purpose to add a little more protein value to this flavorful, semi-savory muffin.
1 cup all purpose flour
1 cup millet flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon black pepper
zest of 1 lemon
1/4 cup chives, chopped
1 egg, slightly beaten
1 cup milk
1/3 cup oil
Preheat oven to 400 F. Grease a muffin tin, silicone muffin cups or use paper liners.
In a bowl, combine all of the dry ingredients with the lemon zest and chive.
Add egg, milk and oil. Mix until just combined.
Divide evenly between 9 muffin cups.
Bake for 15 – 20 minutes, until a toothpick inserted comes out clean.
Cool before removing from muffin tin.
These are so flavorful. I halved the quantity of sugar from the original recipe because I felt it was too sweet with these savory flavors. They still have a little sugar in them – it’s just enough to soothe my after dinner sugar craving. Additionally, the soft texture inside makes them absolutely irresistible.
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