Savory Cream Cheese Muffins
2 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons Clabber Girl Baking Powder
1/4 teaspoon salt
1 3-ounce package cream cheese
1/4 cup finely chopped onion
1/4 cup snipped fresh parsley
1 beaten egg
3/4 cup milk
1/4 cup margarine or butter, melted
Grease twelve 2 1/2-inch muffin cups or line with paper bake cups. Set aside.
In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in cream cheese till mixture resembles coarse crumbs. Stir in onion and parsley. Stir together egg, milk, and melted margarine. Add to flour mixture all at once. Stir just till moistened (batter should be lumpy).
Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in a 400° oven for 20 to 25 minutes or till golden. Remove from muffin cups; cool slightly on a rack. Serve warm. Makes 12.
Onion-Thyme Muffins: Prepare as directed, except omit parsley and add 1/8 teaspoon dried thyme, crushed, to flour mixture.
Cheese-Broccoli Muffins: Prepare as directed, except omit onion and parsley. Fold 1/2 cup cooked, drained, and finely chopped broccoli and 1/2 cup shredded cheddar cheese (2 ounces) into batter.