HERBS AND CHEESE MUFFINS
These Herbs and Cheese Muffins are perfect to eat in the morning or snack during the day. These savoury muffins are great for picnics or as an addition to a bread basket. Serve them with some compound butter and smoked salmon for a delicious brunch | imagelicious.com #muffins #cheesemuffins #savorymuffins #mothersday
Provided by Julia
Categories Appetizer bread Breakfast Lunch
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 122 kcal, Carbohydrate 14 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 21 mg, Sodium 144 mg, Sugar 1 g, ServingSize 1 serving
CHEESE AND HERB MUFFINS
These give me a quick way to get bread on the table. It's just a basic muffin recipe that I've adapted. They're savory and cheesy and easily varied to your own tastes...use whatever cheeses and herbs you prefer.
Provided by cindy sandberg
Categories Savory Breads
Time 25m
Number Of Ingredients 15
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.
CHEESE AND HERB CORN MUFFINS
The flexability in these muffins in in the choice of the herbs. Customize them to fit the meal you are making. Really good!
Provided by TishT
Categories Quick Breads
Time 25m
Yield 1 dozen
Number Of Ingredients 11
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.
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.
Provided by _Pixie_
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 140.1, Fat 5.3, SaturatedFat 3.1, Cholesterol 28.5, Sodium 198, Carbohydrate 18.6, Fiber 0.7, Sugar 2.4, Protein 4.4
SAVORY CHEESE, CRANBERRY AND HERB MINI MUFFINS
Cheddar cheese and sweet cranberries complement each other in these little muffins, bringing sharp, sweet and tart flavors together in a single bite. All-purpose flour can be substituted for the whole wheat pastry flour if desired. If making regular size muffins, the recipe makes one dozen. Allow longer baking time for larger muffins.
Provided by SusieQusie
Categories Breads
Time 30m
Yield 36 min-muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a skillet, heat oil over medium heat. Add scallions, thyme, oregano and sage. Cook for 2 minutes until fragrant. Remove from heat and set aside.
- Combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese.
- In a large mixing bowl, beat egg lightly. Whisk in the milk.
- Whisk the cooked scallions and herbs, including all the oil, into the milk and egg.
- Fold the dry ingredients into the egg and milk, mixing until just combined.
- Scoop batter into lightly greased mini-muffin tins.
- Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.
Nutrition Facts : Calories 168.6, Fat 8.6, SaturatedFat 2.6, Cholesterol 28.5, Sodium 359.3, Carbohydrate 17.5, Fiber 1.8, Sugar 1.5, Protein 6.1
SAVORY HERB MUFFINS
These muffins are really good and different. Everybody at work just loved them and wanted the recipe. I got this from another Wal-Mart recipe card (usually in the produce section).
Provided by Starlita
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
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.
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