Yield: 6 Servings
Measure | Ingredient |
---|---|
2 cups | All purpose flour |
½ cup | Sugar |
3 teaspoons | Baking powder |
½ \N | To 1 tsp coarsely ground black pepper |
½ teaspoon | Salt |
1 tablespoon | Grated lemon peel |
¼ cup | Chopped fresh chives |
¾ cup | Milk |
⅓ cup | Oil |
1 \N | Egg, slightly beaten |
Heat oven to 400F. 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 F 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. Source: Pillsbury Classic #126 posted by Linda Davis