Parmesan Herb Muffins

Total Time
35mins
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

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

Reviews

(3)
Most Helpful

These were easy and very tasty... a good way to use up buttermilk I had left after making another recipe! I used fresh herbs from my garden: Chives, parsley, thyme, oregano and basil. As other reviewers noted, I felt this needed some salt and more parmesan. I'm definitely making another batch soon!

LianneNC June 22, 2011

We liked these. Very nice with soup. I made them with half whole wheat and half white flour. The Parmesan taste was subtle. I didn't especially like the sweetness (though the hubby didn't notice it.) If I make these again (and I probably will), I'll eliminate the sugar and increase the cheese to 1/3 of a cup for a stronger Parmesan flavor. Thanks for the recipe!

Podkayne September 28, 2010

Made for PAC2007Fall*. Served with "Recipe#39234". This made a nice savory muffin, but could have used some salt, for our taste. I used buttermilk powder and water and fresh parsley from our herb garden. Would make these again for dinner muffins. Thanls *Pixie*.

NurseJaney September 18, 2007

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