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
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
ROSEMARY POLENTA
Provided by Ina Garten
Categories main-dish
Time 16m
Yield 12 to 18 servings
Number Of Ingredients 13
Steps:
- Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
- Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.
PUMPKIN AND ROSEMARY MUFFINS
I wrote this in November, when pumpkins had been whisked away for Halloween, so I had to substitute a butternut squash. To cook a small amount of pumpkin, dice into cubes and place in a pan with just enough water to cover. Bring to a boil, then lower the heat and pop on a lid, slightly askew. Boil/steam for 5 to10 minutes and top up with water if needed. Drain and use. These muffins don't rise loads but they have a flavorsome, moist crumb.
Provided by Lorraine Pascale
Time 1h
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut out 12 squares of parchment paper measuring about 5 1/2 x 5 1/2in (14 x 14cm). Oil the muffin pan and push the squares down into each hole so the paper sticks up just like the muffins you can buy in the coffee shop. The squares have a habit of popping up out of the holes, which is okay for now because once the muffin mix is spooned inside the squares will stay down. Alternatively, use ready-made paper muffin cases.
- In a large bowl, sift the flours, baking powder, and baking soda, then stir in the salt and rosemary. If there is any whole wheat left in the sifter from the whole wheat flour, keep this for the topping.
- In a medium bowl, put the rest of the ingredients, apart from a third of the pumpkin, and stir well so all the liquid is well combined. Pour the wet ingredients into the dry and, using a large spoon and no more than 8 turns, mix all the ingredients together. It does not take much to over-mix muffins at this stage and although the end result will still taste sublime the texture will not be as tender. Let the mixture stand for 5 minutes, then spoon the mixture into the paper cases.
- Sprinkle the whole wheat, reserved pumpkin, and the pumpkin seeds over the muffins. Bake in the center of the oven for 20 to 25 minutes, or until the muffins are well risen and a skewer inserted in the center comes out clean.
- Good for breakfast, good for lunch, and good for just about any time of the day for a snack. For canapes these can be made in mini muffin cases as mouthful morsels of scrumbunctiousness.
TOMATO ROSEMARY MUFFINS
Make and share this Tomato Rosemary Muffins recipe from Food.com.
Provided by CURLEYBERLEY
Categories Quick Breads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Stir together flour, parmesan cheese, sugar, baking powder, rosemary, baking soda, garlic powder and pepper.
- Make a well in center of dry ingredients.
- Combine egg, milk, tomato sauce and oil. Add all at once to well in the center of the dry ingredients.
- Stir just until moistened.
- Lightly grease 36 1-3/4" muffin cups; fill 2/3 full. Sprinkle with parmesan cheese.
- Bake at 350 for 15 minutes or until lightly browned.
- Remove from pan.
- To make 12 regular size muffins, bake 20-24 minutes. These freeze well.
Nutrition Facts : Calories 311.8, Fat 15.6, SaturatedFat 3.4, Cholesterol 43, Sodium 388, Carbohydrate 35.2, Fiber 1.3, Sugar 5.3, Protein 7.9
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.
FABULOUS FARGOZAS
A moist and tender cheese, garlic, onion and rosemary muffin is quick to make and wonderful served alongside homemade soup, especially potato or Italian-flavored soups. It's a nice change from yeast-type breads or rolls.
Provided by FunwithFood
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). If using dark-coated muffin pans, preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- In a large bowl, stir together flour, sugar, salt, baking powder, and rosemary until the mixture is smooth and without lumps. Lightly mix in the mozzarella cheese, Parmesan cheese, onion, and garlic. In another bowl, whisk together the egg and melted butter, then whisk into the milk. Make a well in the center of the dry ingredients, and pour the milk mixture into the well. Stir just to moisten, 12 to 15 full circular strokes that scrape the bottom of the bowl. The batter will look lumpy. Pour batter into the prepared muffin cups, filling them about 2/3 full.
- Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in pan for about 5 minutes before removing from the cups.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 21.6 g, Cholesterol 37.8 mg, Fat 7.6 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 4.6 g, Sodium 336 mg, Sugar 4.6 g
More about "parmesan rosemary muffins food"
ROASTED GARLIC, PARMESAN AND ROSEMARY MUFFINS
From gourmethousewife.com
SAVOURY BARLEY MUFFINS WITH ROSEMARY AND PARMESAN FOOD
From homeandrecipe.com
GOLDEN RAISIN ROSEMARY MUFFINS RECIPE - FOOD.COM
From food.com
# | IFOOD.TV
From ifood.tv
NO KNEAD ROSEMARY PARMESAN BREAD - URBAN FARM …
From urbanfarmandkitchen.com
SAVOURY MUFFIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
OLIVE PARMESAN AND ROSEMARY MUFFINS | THEFOODTASTING
From thefoodtasting.com
OLIVE PARMESAN AND ROSEMARY MUFFINS FOOD
From topnaturalrecipes.com
ROSEMARY PARMESAN HERB MUFFINS
From everydayonoccasion.com
SOURDOUGH PARMESAN BREAD WITH ROSEMARY: FRAGRANT ...
From pantrymama.com
FRESH ROSEMARY MUFFINS RECIPE | MYRECIPES
From myrecipes.com
ROSEMARY BISCUITS WITH PARMESAN & HONEY – BAKED
From baked-theblog.com
PARMESAN MUFFINS - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
ROSEMARY PARMESAN CORN MUFFINS | CORN MUFFINS, MUFFINS, FOOD
From pinterest.com
PARMESAN CHEESE MUFFINS - OLIVIA'S CUISINE
From oliviascuisine.com
ROSEMARY PARMESAN GRITS MUFFINS - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love