Feta ‘n’ Chive Muffins
"This is a “spring” variation on the savory muffins my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. —Angela Buchanan, Boulder, Colorado..."
INGREDIENTS
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1-1/2 cups all-purpose flour
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3 teaspoons baking powder
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1/4 teaspoon salt
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2 large eggs, room temperature
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1 cup fat-free milk
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2 tablespoons butter, melted
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1/2 cup crumbled feta cheese
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3 tablespoons minced chives
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