Herb Muffin Mix Food

ITALIAN HERB MUFFINS

Steps:

• In a large bowl, combine the flour, cheese, sugar, Italian seasoning, baking powder and salt. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, combine the butter and garlic powder. Serve with warm muffins.

HERBS AND CHEESE MUFFINS

Steps:

• Preheat the oven to 400F.
• In a large bowl, combine the flour, baking powder, baking soda, salt, pepper, chili powder (if using), and sugar. Whisk thoroughly.
• Add the grated cheese and chopped parsley to the flour mixture and mix until all incorporated.
• Add the egg, vegetable oil, applesauce, and buttermilk (or kefir) and mix with a spatula just until no flour is visible. Do not overmix.
• Line medium sized muffin pan with muffin liners AND SPRAY WITH COOKING OIL (this is important!)Alternatively: You don't have to line with paper liners, you can just spray the muffin tin with cooking oil directly.
• Evenly divide the batter between 16 cups.
• Bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• If you are not using muffin liners, then run a butter knife around the muffins while they are still hot to loosen them from the pan.

CHEESE AND HERB MUFFINS

Steps:

• 1. Preheat oven to 400F. Grease 24 muffin tins, or line with paper liners.
• 2. In a mixing bowl, combine the flour, baking powder, salt, garlic powder and cayenne and whisk together. Add the fresh herbs and the shredded cheese and toss until evenly distributed.
• 3. in another bowl, whisk together the eggs, oil, yogurt and milk.
• 4. Add the dry ingredients to the wet and stir just until combined-do not overmix.
• 5. Fill muffin cups a little over halfway. Sprinkle tops with the additional cheese and herbs. Bake for about 15 min. until golden brown and muffins test done with toothpick.

PARMESAN HERB MUFFINS

Steps:

• 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.

SAVORY HERB MUFFINS

Steps:

• Preheat oven to 350°F.
• Spray 12 standard-size muffin cup pan with cooking spray.
• Add dry ingredients to large bowl and stir to blend well.
• Mix buttermilk, eggs, sour cream and oil in medium bowl to blend.
• Add herbs and lemon peel.
• Stir buttermilk mixture into flour mixture, do not over mix.
• Drop batter into prepared muffin pan.
• Brush tops lightly with melted butter.
• Bake muffins 15 minutes, brush tops again with butter.
• Continue baking until golden on top about 12 minutes longer.
• Turn muffins out onto cake rack.
• Serve warm with cream cheese.

FRESH HERB MUFFINS

Steps:

• Preheat the oven to 350° F and grease a medium-size muffin tin.
• In a medium mixing bowl, whisk together the eggs, salt and pepper until frothy.
• Pour in the buttermilk, pesto, and parmesan, and whisk again.
• In a small bowl, mix together the flour and baking powder.
• 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.
• Add the fresh herbs and goat cheese and stir again to combine.
• Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity and sprinkle each muffin with sesame seeds.
• 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.

CHEESY GARLIC, HERB, PAPRIKA & TOMATO MUFFINS

Steps:

• Preheat oven to 210°C.
• Put the grated cheese, flour, salt, sugar, cayenne pepper, paprika, smoked paprika, garlic granules, and herbs into a large bowl.
• Mix lightly with your fingertips to combine. Make a well in the center.
• In another container, beat the egg and milk until evenly combined.
• Pour all the liquid onto the dry ingredients.
• Fold the two mixtures together, drawing in all the flour from the sides of the bowl until all ingredients are incorporated. Try not to overmix.
• Grease your deep muffin pan well.
• Spoon mixture off a tablespoon, helping it off with another spoon, into the pan. Fill each hole with as much as is needed to use up all of the batter.
• Place a slice of tomato on top of each muffin. Lightly brush each slice with a little melted butter or oil.
• Sprinkle with additional salt, cheese or paprika if desired.
• Bake at 210C for about 12 minutes, or until tomato slices are cooked (they'll look a bit shrivelled), muffins spring back when pressed, and muffins look golden brown.
• Remove from oven and set aside to cool for 5-10 minutes before removing from pan.
• To easily remove from pan, slide a butterknife around the sides of each muffin, and then lift. Tip: If muffins are stuck, put a plate or rack on top of muffin tray and flip tray over. Smooth a wet teatowel or sponge over the base of each muffin cavity for 1 or so minutes, then give the tray a light shake. Keep spongeing and lightly shaking until all muffins have come out. This method should release your muffins from their tray without breaking.
• Serve!

HERB & SUN-DRIED TOMATO MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

ZUCCHINI HERB MUFFINS

Steps:

• Preheat oven to 400 degrees. Grease 18 muffin tins with butter or shortening.
• Beat eggs in a bowl. Stir in milk and oil.
• Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture, just until moistened. Batter should not be completely smooth.
• Gently fold in zucchini and basil.
• Fill greased muffin tins ¾ full. Sprinkle each with cheese.
• Bake 18-20 minutes or until done. Remove from pan and serve warm.

CHEESE AND HERB CORN MUFFINS

Steps:

• Preheat the oven to 400F degrees.
• Combine the first 5 ingredients in a bowl.
• In another bowl, combine the beaten egg with the oil and buttermilk.
• Combine the wet and dry ingredients and stil until thoroughly mixed.
• Stir in the grated cheese and herbs Divide the batter amont 12 lightly oiled or paper lined muffin tins.
• Bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.
• Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.

ITALIAN HERB MUFFINS

Steps:

• In a bowl combine the biscuit mix, cheese, sugar, Italian seasoning,and garlic powder.
• In another bowl whisk the egg, milk and oil.
• Add the egg mixture into the dry ingredients, stir JUST UNTIL MOISTENED.
• Fill greased muffin cups 3/4 full.
• Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan. Wonderful served warm.