Parmesan Herb Muffins

Submitted 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. "

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 12

ingredients

• 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

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

[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!

 

[Podkayne]

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!

 

[NurseJaney]

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*.