ROASTED GARLIC, PARMESAN AND ROSEMARY MUFFINS
Steps:
- Preheat oven to 375°F.
- Slice off the top of the heads of garlic, enough to expose all the cloves. Place in a garlic roaster or shallow baking dish. Drizzle with 1 tsp olive oil and cover with greased tin foil. Bake in preheated oven for 50-60 minutes, or until cloves have begun to caramelize. Remove from oven and let cool. Remove cloves from skin by squeezing or scooping and discard skins. Set aside.
- Heat 2 tsp olive oil in a skillet over medium heat. Cook red onion until softened, about 5 minutes. Remove from heat and transfer to medium sized bowl.
- Add garlic, eggs, milk, rosemary, Parmesan, honey, 6 tbsp olive oil and lemon juice to onions and mix well. Set aside.
- In a large bowl, mix together flour, baking powder, baking soda, and salt. Make a well in the center.
- Pour garlic mixture into the well and stir just until moistened.
- Fill greased muffin tins almost to the top. Bake in preheated oven for about 15 minutes, or until toothpick inserted comes out clean.
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
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.
PARMESAN ROSEMARY MUFFINS
Make and share this Parmesan Rosemary Muffins recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients, cheese and rosemary in a large bowl; stir in buttermilk, egg and oil, mixing until just blended.
- Pour batter into greased muffin tins; bake at 375 until muffins are browned and a toothpick inserted in the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 88, Fat 3.2, SaturatedFat 1, Cholesterol 20.9, Sodium 201.2, Carbohydrate 11, Fiber 0.6, Sugar 1.1, Protein 3.7
OLIVE FETA AND ROSEMARY MUFFINS
Make and share this Olive Feta and Rosemary Muffins recipe from Food.com.
Provided by Crazy Pink Chicken
Categories Breads
Time 25m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C Grease 24 mini muffin pans.
- Sift flour, baking powder and salt together into a bowl. Add polenta, olives and garlic and mix well.
- Whisk together milk, oil, egg and chopped rosemary. Add to flour, mix carefully until just combined. Do not over-mix.
- Divide mixture evenly into muffin pans. Lay a small sprig of rosemary on top of each. Bake for 20 minutes or until light golden in colour and cooked when tested. Cool for 5 minutes then turn out onto a wire cake rack to cool completely. Serve warm with butter if desired.
Nutrition Facts : Calories 72.9, Fat 3.2, SaturatedFat 0.7, Cholesterol 10.2, Sodium 145.2, Carbohydrate 9.3, Fiber 0.5, Sugar 0.1, Protein 1.7
ROSEMARY ROASTED GARLIC
Garlic is so good when it's roasted. Try this on Italian style bread topped with tomato, or added to your mash, pasta, or in butter for a baked potato.
Provided by JustJanS
Categories Sauces
Time 1h10m
Yield 1/4 cup
Number Of Ingredients 5
Steps:
- Preheat your oven to 200c.
- Cut about 1cm from the top of each garlic bulb and discard the tops.
- Place the bulbs in a small oven-proof dish and drizzle with the oil and juice and sprinkle the rosemary leaves over.
- Season with salt and pepper.
- Cover the dish with aluminum foil and bake in the oven for 55 minutes or until the garlic is very soft.
- Remove the garlic from the oven and stand covered for 10 minutes.
- Squeeze the garlic from the cloves and use as desired.
Nutrition Facts : Calories 1961.6, Fat 140.6, SaturatedFat 19.5, Sodium 85.3, Carbohydrate 167.1, Fiber 10.5, Sugar 7.1, Protein 30.9
CRISP ROSEMARY-PARMESAN GARLIC BREAD
Make and share this Crisp Rosemary-Parmesan Garlic Bread recipe from Food.com.
Provided by lazyme
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Blend butter and rosemary in processor.
- Gradually add oil and process until incorporated.
- Mix in Parmesan cheese.
- (Can be made 1 day ahead. Cover and refrigerate; bring to room temperature before continuing.)
- Mix in garlic.
- Cut the baguette in half lengthwise, then crosswise (4 pieces total).
- Score each piece diagonally 3/4-inch deep at 1 1/2-inch intervals.
- Prepare barbecue (medium-high heat) or preheat oven to 400°F
- Spread cheese mixture over cut sides of bread.
- If grilling, wrap each piece of bread loosely in foil.
- Grill in foil until bread is crusty and golden, about 8 minutes.
- If baking, place bread cut side up on baking sheet.
- Bake until bread is crisp and golden around edges, about 10 minutes.
- Serve bread warm.
Nutrition Facts : Calories 556.1, Fat 19.9, SaturatedFat 6.6, Cholesterol 21.4, Sodium 921.6, Carbohydrate 73.7, Fiber 3.2, Sugar 3.4, Protein 21.2
CHEDDAR MUFFINS
A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
EGGS SCRAMBLED WITH PARMESAN AND ROSEMARY
Make and share this Eggs Scrambled With Parmesan and Rosemary recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Whisk eggs and cheese in a bowl until blended.
- Melt butter in a nonstick skillet over medium heat.
- When the butter sizzles, decrease heat to low; add in egg mixture. all at once; cook, stirring gently, until soft-set but still creamy, about 2 minutes.
- Spoon the eggs onto the toast; sprinkle with the rosemary and a grinding of pepper; serve at once.
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