Parmesan Herb Muffins Recipes

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PARMESAN HERB MUFFINS



Parmesan Herb Muffins image

Good served hot with stew. Note: if you don't have buttermilk or sour milk you can make some for this recipe by putting lemon juice (or vinegar but I like lemon juice better) into a measuring cup and then pour in milk to make 1 1/4 cup. Let set for 10 minutes at room temperature before using.

Provided by _Pixie_

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups unbleached flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sage leaf, crumbled
1/2 cup fresh parsley, chopped
1/4 cup parmesan cheese, grated
1 1/4 cups buttermilk or 1 1/4 cups sour milk
1/4 cup butter or 1/4 cup margarine, melted
1 large egg

Steps:

  • Heat oven to 400 degrees F.
  • Grease bottoms of 12 muffin-pan cups or line with paper baking cups.
  • Lightly spoon flour into measuring cup; level off.
  • In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well.
  • Add buttermilk (or sour milk), margarine and egg; stir just until dry ingredients are moistened.
  • Fill prepared muffin cups 2/3rds full.
  • Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean.
  • Best served warm.

Nutrition Facts : Calories 140.1, Fat 5.3, SaturatedFat 3.1, Cholesterol 28.5, Sodium 198, Carbohydrate 18.6, Fiber 0.7, Sugar 2.4, Protein 4.4

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