OLIVE, PARMESAN, AND ROSEMARY MUFFINS
Make and share this Olive, Parmesan, and Rosemary Muffins recipe from Food.com.
Provided by Chef Mommie
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F
- Brush a 12-cup standard muffin pan with melted butter or oil.
- Sift the flours and salt into a large bowl. Stir in the olives, parmesan and rosemary.
- Make a well in the center.
- Whisk eggs and milk together.
- Pour the dry ingredients into the well along with the butter.
- Stir with a metal spoon until just combined. Do not overmix, the mixture should be lumpy.
- Spoon the mixture into the muffin pan, filling each cup about 3/4 full.
- Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.
- Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.
Nutrition Facts : Calories 238.8, Fat 11.9, SaturatedFat 6.3, Cholesterol 60.9, Sodium 531, Carbohydrate 26.7, Fiber 1.4, Sugar 0.2, Protein 6.3
MEYER LEMON OLIVE OIL ROSEMARY MUFFINS WITH CANDIED PANSIES
Provided by Food Network
Time 50m
Yield 24 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Mix the flour, baking powder, and salt in a large bowl and set aside.
- In the mixing bowl of a stand mixer, add the sugar and lemon zest and rub together to extract the oil from the zest. Put the bowl into the stand mixer and add the olive oil. Mix on high speed until a paste forms. Beat in the eggs, 1 at a time. Add 1/3 of the flour mixture and mix on low speed. Add some of the lemon juice and continue mixing. Repeat adding flour and lemon juice for each egg. Stir in the rosemary. Pour the batter into the muffin tins, filling about 3/4 full. Bake until a toothpick tester inserted in the center of a muffin comes out clean, about 16 to 20 minutes. Remove the tins from the oven and allow to cool. Arrange the muffins on a serving platter and garnish with candied pansies.
- Brush the petals with egg white, removing the excess and dredge them in sugar. Arrange the petals on a sheet tray and leave out overnight to crystallize.
- Alternately, heat the oven to 200 degrees F. Arrange the petals on a sheet tray and put it into the oven. Turn the oven off and allow them to crisp, but not color.
SAVOURY BARLEY MUFFINS WITH ROSEMARY AND PARMESAN
Adapted from Lorna Sass' Whole Grains, Every Day, Every Way. Really REALLY good LIGHT, MOIST and FLUFFY 100% whole grain muffins! Note: Both metric weight and cup measures included. Personally I prefer weight measurement- no need to dirty more than 2 bowls and 2 forks for mixing :) The combination of flours give it a tender, delicate crumb that is "sweet"- no bitter whole wheat flavour and the EV olive oil lightly perfumes it with a deliciously fruity scent. This combined with the aroma of the rosemary and the salty crunchy parmesan crust makes it an UNBEATABLE breakfast. Ahhh...
Provided by chuah_lijun1
Categories Quick Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat 400F (200C).
- In large bowl combine all dry ingredients EXCEPT cheese.
- In 2nd bowl lightly whisk together all wet ingredients.
- Stir wet into dry just til moist and roughly combined.
- Spoon into lined or greased muffin pan. I used silicon.
- Sprinkle cheese.
- Bake 12-15 minutes Mine baked for 14 1/2 mins because I happened to be passing by :P.
- These muffins are delicate hot out of the oven. Either wait a couple of mins before lifting them out to avoid decapitation or be really careful if u can't wait like me!
- Best devoured FRESH and STEAMING HOT out of oven.
Nutrition Facts : Calories 156.5, Fat 6.3, SaturatedFat 1.3, Cholesterol 37.4, Sodium 326.9, Carbohydrate 21.1, Fiber 2.5, Sugar 4.5, Protein 5.1
ROSEMARY CHEDDAR MUFFINS
My 96-year-old stepmother gave me this recipe many years ago. We have enjoyed these luscious biscuitlike muffins ever since. You might not even need butter! -Bonnie Stallings, Martinsburg, West Virginia
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, cheese and rosemary. In another bowl, combine milk and mayonnaise; stir into dry ingredients just until moistened. Spoon into 12 greased muffin cups., Bake until lightly browned and toothpick inserted in muffin comes out clean, 8-10 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 121 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 300mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
POLENTA WITH ROSEMARY AND PARMESAN
Creamy polenta is seasoned with Parmesan and rosemary -- delicious served with osso buco (braised lamb or veal shanks). This is excellent without the rosemary if you don't care for the flavor.
Provided by food-dancer
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- In a saucepan, bring to a boil the chicken broth, water, milk, garlic, rosemary, and salt. Gradually whisk in cornmeal, set heat to medium-low, and simmer the cornmeal mixture until thick and creamy, stirring often to prevent lumps, about 15 minutes. Remove from the heat, and stir in the Parmesan cheese until well combined.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole. Spoon the polenta into the prepared casserole, adding more Parmesan cheese if desired. Sprinkle the top with salt and pepper.
- Bake in the preheated oven until the polenta is bubbling and golden brown on top, about 30 minutes.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 15.6 g, Cholesterol 5.8 mg, Fat 1.9 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 291.2 mg, Sugar 1.9 g
PARMESAN MUFFINS
Categories Bread Cheese Dairy Breakfast Brunch Side Bake Vegetarian Quick & Easy Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together eggs, milk, and oil in a bowl. Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients. Whisk until combined.
- Divide among 12 greased (1/2-cup) muffin cups. Sprinkle with remaining 1/4 cup cheese and bake until a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.
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