Lemon Chive Pepper Muffins
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
black pepper
to one teaspoon coarsely ground |
|
| 1 | x |
black pepper
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| ¼ | cup |
chives
chopped, fresh |
*
|
| ¾ | cup |
milk
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | each |
eggs
slightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
black pepper
to one teaspoon coarsely ground |
|
| 1 | x |
black pepper
|
*
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
lemon zest
grated |
|
| 59 | ml |
chives
chopped, fresh |
*
|
| 177 | ml |
milk
|
|
| 79 | ml |
vegetable oil
|
|
| 1 | each |
eggs
slightly beaten |
|
Directions
Heat oven to 400℉ (200℃).
Grease bottoms only of 12 muffin cups or line with paper baking cups.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, sugar, baking powder, pepper, salt, lemon peel and chives; mix well.
Add milk, oil and egg; stir just until dry ingredients are moistened.
Fill greased muffin cups ¾ full.
Bake at 400℉ (200℃) 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.
12 muffins.
