Total Time
45mins
Prep 15 mins
Cook 30 mins

This is a great savory muffin recipe that I modified from chocolateandzucchini.com. These are a flavorful alternative to a dinner roll and would be great on a picnic or at a bridal shower! Also, feel free to substitute with other herbs! I even "cheated" on a batch and used 2 Tbs of Gourmet Garden Italian herbs--and the muffins still tasted great! (When using Gourmet Garden, I suggest adding it when the pesto is added.) Enjoy!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350° F and grease a medium-size muffin tin.
  2. In a medium mixing bowl, whisk together the eggs, salt and pepper until frothy.
  3. Pour in the buttermilk, pesto, and parmesan, and whisk again.
  4. In a small bowl, mix together the flour and baking powder.
  5. Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated. Don’t overmix the dough; it’s fine if a few lumps remain.
  6. Add the fresh herbs and goat cheese and stir again to combine.
  7. Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity and sprinkle each muffin with sesame seeds.
  8. Bake for 25 minutes or until golden. Let cool for a few minutes on the counter and turn out on a rack to cool completely.

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