It was 70 plus degrees on the prairie
And then we had the hail storm
. . . .
A freeze is predicted to descend upon the prairie
And it was much colder outside today . . .
And I must admit that I've never weeded the garden wearing a coat before!
So tonight . . .
A fire in the living room fireplace
to warm us up on the outside
And a bowl of homemade chicken noodle soup
And thyme, onion, chive muffins
fresh from the oven
to warm us up on the inside!
From a cookbook that I bought ages ago
Back in my early days of growing herbs.
It's still a neat cookbook
And the muffins are really really good!
THYME, ONION, CHIVE MUFFINS
2 c. flour
1 T. baking powder
1/2 t. salt
2 t. fresh thyme or 1/4 t. dried
1/2 c. onion, finely choped
1/4 c. chives, finely chopped
1/3 c. butter, melted
1 c. milk
Preheat oven to 375.
In a large bowl, combine the flour, baking powder, salt, thyme, onion and chives. In a separate bowl, mix the butter, egg and milk. Add the liquid ingredients to the dry, stirring only until the dry ingredients are moistened. Work quickly and do not overmix.
Spoon batter into well-oiled or paper-lined muffin cups. Bake in 375 oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
NOTE: If you don’t have chives in your garden, you can buy fresh ones at the grocery store. You could also use the freeze dried chives that the grocery store sells, just use less of them. Their flavor is quite good, actually.
It's Friday and I'm sharing my warming bowl of soup and herbal muffins with Michael at Rattlebridge Farm for Foodie Friday.