ITALIAN HERB MUFFINS
My husband enjoys garlic bread with spaghetti. While preparing spaghetti for dinner one day, I realized I was out of bread and thought, "Why not make an herb muffin instead?" I created with this recipe, and it was a hit. -Cyndee Page, Reno, Nevada
Provided by Taste of Home
Time 35m
Yield 10 muffins.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 257 calories, Fat 17g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 437mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
ITALIAN MAC AND CHEESE MUFFINS
Fill muffin cups with ground beef, cheese and macaroni for single-serving mac-n-cheese casseroles. They're ready in under an hour.
Provided by Arlene Cummings
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray. Cook macaroni as directed on package-except cook 2 minutes less time. Drain; place in large bowl.
- Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain; set aside.
- In microwavable bowl, microwave butter, milk and prepared cheese product on High about 5 minutes. Remove from microwave; stir with whisk until cheese begins to melt. Microwave on High in 1-minute increments, stirring after each minute, until cheese is completely melted and mixture is smooth.
- Add cheese mixture and ground beef to macaroni in bowl. Stir in 1 1/2 cups of the shredded cheese until well mixed. Add salt and pepper to taste.
- Fill each muffin cup with macaroni mixture. Sprinkle bread crumbs and remaining shredded cheese over tops.
- Cover pan loosely with foil, making sure foil does not touch cheese. Bake 20 minutes.
- Remove from oven; remove foil. Cool at least 10 minutes before remove muffins from cups.
Nutrition Facts : ServingSize 1 Serving
ITALIAN HERB MUFFINS
These savory muffins are an adaptation of a muffin I found in a recent Taste of Home magazine submitted by Cyndee Page.I altered the orginal recipe by using a biscuit mix. It is very simple to whip up, my whole family loved them. I use my own biscuit mix called Missouri Mix as we don't like the flavor of packaged ones, but these would work fine with any of those too. Enjoy!
Provided by Darling76
Categories Breads
Time 25m
Yield 10 muffins
Number Of Ingredients 8
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.
Nutrition Facts : Calories 227.8, Fat 16.1, SaturatedFat 3.1, Cholesterol 25.1, Sodium 337.5, Carbohydrate 17.5, Fiber 0.5, Sugar 4.1, Protein 3.6
ITALIAN MUFFINS
These quick little muffins are great with dinner and a nice change from Italian or garlic bread. (Prep time is approximate)
Provided by Denise in da Kitchen
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees.
- Mix margarine, Italian seasoning, and pepper together.
- Brush 12 medium muffin cups (2 1/2 x 1 1/4 inches) with about 3 tablespoons of the margarine mixture.
- Mix baking mix, milk, and cheese until soft dough forms; beat 30 seconds.
- (If dough is too sticky, gradually mix in enough baking mix- up to 1/4 cup- to make dough easy to handle).
- Turn dough onto surface dusted with baking mix; roll in baking mix to coat.
- Shape into ball; knead gently 6 to 8 times.
- Cut dough into 12 pieces; shape each piece into a ball.
- Place balls in muffin cups; brush with remaining margarine mixture.
- Bake 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 260.1, Fat 13.3, SaturatedFat 4.2, Cholesterol 11.8, Sodium 657.6, Carbohydrate 28.4, Fiber 0.9, Sugar 5, Protein 6.3
SAVOURY ITALIAN MUFFINS
Make and share this Savoury Italian Muffins recipe from Food.com.
Provided by English_Rose
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F Line a 12-hole muffin pan with paper cases.
- Sift the flour into a large bowl, add a pinch of salt, and rub in the butter with your fingertips until combined. Stir through the oregano and cheese.
- Whisk the tomato pesto into the buttermilk and add 3/4 of the liquid to the flour mixture.
- Gradually stir in the remaining liquid to form a softish dough. Fill muffin cases with mixture and place a semi-dried tomato quarter on top of each muffin.
- Bake for 25 minutes or until golden and cooked through. Serve warm.
Nutrition Facts : Calories 205.8, Fat 6, SaturatedFat 3.6, Cholesterol 16.7, Sodium 602.6, Carbohydrate 30.5, Fiber 1.1, Sugar 2.3, Protein 7
BEST EVER MUFFINS
Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.
Provided by Lori
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
- Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
- Bake for 25 minutes, or until golden.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g
SAVORY ITALIAN ZUCCHINI MUFFINS
These are very good served warm with stews, soups or salads. Recipe may be cut in half and baked in an 8-inch square pan cut in squares while warm or bake in mini muffins for a nice appetizer with wine. They freeze very well; reheat in microwave on 30% power until just heated through.I found this recipe in our local paper.
Provided by Barb G.
Categories Quick Breads
Time 1h
Yield 18 muffins
Number Of Ingredients 12
Steps:
- Grate the zucchini and spread out on a platter or piece of waxed paper; sprinkle with salt and let stand for at least 30 minutes.
- Transfer zucchini to a clean dish towel and squeeze out as much moisture as possible, set aside.
- In a medium bowl, combine the muffin mix, egg substitute, milk, garlic powder,and oregano until just moistened; Stir in remaining ingredients.
- Spray 18 muffins cups with pan spray; spoon in batter.
- Bake in a preheated 400 degree oven for 20 to 25 minutes, enjoy.
Nutrition Facts : Calories 157.8, Fat 6.1, SaturatedFat 2.3, Cholesterol 7.4, Sodium 518.6, Carbohydrate 20.9, Fiber 2.3, Sugar 6.2, Protein 5
SPICY ITALIAN SAUSAGE MUFFINS
Make and share this Spicy Italian Sausage Muffins recipe from Food.com.
Provided by Michelle Berteig
Categories Quick Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Remove sausages from casings, break into small pieces and fry in a skillet until cooked and browned. Drain sausage on paper towels, but save grease in skillet.
- Heat oven to 400 degrees F. Grease muffin cups or use paper liners.
- Mix flour, Parmesan cheese, baking powder, salt, pepper and oregano in a large bowl. Break egg into another bowl and beat. Add pizza sauce and mix well. Add 3 T. fat, start with the remaining fat in the skillet and make up the difference with olive oil. Add sausage and mix well. Pour the mixture over the dry ingredients and mix just until blended. Scoop the very thick batter into muffin cups. Bake 20 to 25 minutes or until firm on top. Cool 30 minutes before serving.
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