Parmesan Herb Muffins

READY IN: 35mins
Recipe by *Pixie*

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.

Top Review by LianneNC

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!

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.

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