Parmesan Muffins Food

PARMESAN MUFFINS

Steps:

• Preheat oven to 400° F. Line a muffin tin with paper muffin cups or spray pan very well with cooking spray. Set aside.
• In a medium bowl, combine the flour, cheese, sugar, baking powder, paprika, and salt. Set aside.
• In a large bowl, combine the egg and sour cream until smooth. Whisk in the milk and oil.
• Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just moistened.
• Fill muffin cups 3/4-full.
• Bake for 20 minutes or until a toothpick inserted near the center comes out clean. Allow the muffins to cool on a wire rack for 10 minutes before serving.

SAVORY MUFFINS WITH PARMESAN, BACON AND SPRING ONIONS

Steps:

• Preheat oven to 390°F / 200°C. Line a muffin tray with paper cases.

PARMESAN MUFFINS

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.

BEST EVER MUFFINS

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.

PARMESAN CHEESE MUFFINS

Steps:

• In a medium bowl, combine the warm milk, sugar and yeast. Cover with a kitchen towel and let it rest for 5 minutes.
• In the meantime, combine the flour, parmesan, salt, pepper and herbs in a large bowl. Reserve.
• When the yeast is bubbly and smelling like beer, add the egg and melted butter and whisk until well combined.
• Pour the liquid mixture into the dry ingredients and stir or whisk until smooth. Do not overmix.
• Spray a muffin tin with cooking spray or grease with oil. Pour the batter into the muffin tray, being careful not to fill it all the way to the top. You can sprinkle the muffins with extra parmesan and herbs, if desired.
• Cover the tray and let the dough rise for 1 hour.
• Preheat oven to 350 degrees F.
• Once dough has risen, bake the muffins for 25 to 30 minutes, or until golden brown. Remove from oven and let them cool slightly. Then, remove the muffins from the tray to a cooling rack so they can cool more.
• Serve warm!

SAVORY SPINACH & PARMESAN MUFFINS

Steps:

• Preheat oven to 350° F / 180° C
• Liberally grease muffin pan with oil or butter, or line the muffin tin with paper muffin cups, and spray the inside of those with nonstick spray.
• In a large bowl, add and mix together the dry ingredients - flour, salt, baking powder, Parmesan, and Italian seasoning.
• In a separate medium bowl whisk together beaten eggs, milk, olive oil, and hot sauce until thoroughly combined. Add the spinach, tomatoes (or roasted red peppers), olives, and pepper, then mix well. Mix the dry ingredients (flour mixture) in with the wet (egg mixture), to form a batter. Fold in the crumbled Feta.
• Spoon the batter evenly into the greased muffin pan compartments, pressing the batter down into the tins. Sprinkle some pepper and the extra Parmesan on top of each portion of batter. Bake in the preheated oven for 25-30 minutes, until the muffins have slightly risen and are lightly browned. Remove from oven and allow to cool slightly before removing them from the muffin pan onto a wire rack.

PARMESAN MUFFINS

Steps:

• In a large bowl, combine the flour, cheese, sugar, Italian seasoning, basil, baking powder, baking soda and salt. , In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

PARMESAN CORNBREAD MUFFINS

Steps:

• Preheat oven to 425°.
• Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk.
• Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.
• Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese.
• Bake at 425° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

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.

TURKEY PARMESAN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Dice onion and add to a bowl.
• Shred zucchini and add to bowl.
• Mince garlic and add to bowl.
• Dice sun dried tomatoes and add to bowl.
• Add oats, egg whites, parmesan cheese, basil, parsley and turkey to bowl.
• Mix by hand until all ingredients are incorporated.
• Separate into servings in a muffin pan.
• Bake for 35 minutes.
• Cool slightly and enjoy!

PARMESAN MUFFINS

Steps:

• Preheat the oven to 350°F. Line 11 muffin cups with paper liners.
• In a large bowl, combine the almond flour, salt, baking soda, and Italian seasoning. In a medium bowl, whisk together the olive oil and eggs. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the Parmesan.
• Scoop 1/4 cup of batter into each prepared muffin cup.
• Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 20 minutes, then serve.