Parmesan Herb Muffins

"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. "
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Ready In:




  • 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.

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  1. 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!
  2. 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!
  3. 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*.


This is me on the beach (at sunrise) from a southern vacation a few years ago. After loosing more than 50 pounds I am not so shy about bathing suits, beaches or pools as I used to be.
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