Recipe: Garlic Onion Muffins (using diced cream cheese, mini muffin variation)

GARLIC ONION MUFFINS

"These robust-flavored muffins go well with hearty soups and salads, or as a snack with a cup of vegetable broth. The small-sized muffins make perfect nibbles for a buffet table when you have a few friends over for the evening."

3 garlic cloves, finely minced
1 tablespoon butter or soy margarine
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
1 large egg
1/2 cup cooking oil
34 cup nonfat skim milk
2 tablespoons finely chopped green onion tops
1/2 of an 8 ounce package cream cheese, diced

Preheat oven to 400 degrees F. Lightly grease muffin wells or coat with nonstick cooking spray.

Saute garlic in butter until tender; set aside.

In a 2 1/2 quart mixing bowl, sift flour, baking powder, salt and sugar. Stir to blend and make a well in center.

In a 1 1/2 quart bowl whisk egg, oil and milk. Beat thoroughly. Add to flour mixture and stir just until flour is moistened.

Fold in garlic, chopped onion and diced cream cheese until evenly distributed. Spoon into prepared muffin wells.

Bake at 400 degrees F for 20 minutes. (Bake mini muffins about 15 minutes.) Cool 5 minutes in pans before removing to wire rack.

Makes about 18 to 24 mini muffins or 12 (2 1/2-inch) muffins.
Adapted from source: Muffin Magic and More by Kathleen Mayes