Fresh Herb Muffins

Marsha Gardner

By
@mrdick1950

A nice savory muffin that would make an excellent accompaniment to great bowl of soup or stew.

I also like them with a nice salad for lunch.

Actually they are great anytime and with most anything.


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Comments:

Serves:

12 muffins

Cook:

25 Min

Ingredients

1 small
bunch parsley
1 small
bunch cilantro
1 small
bunch fresh chives
1/2 c
buttermilk
1/3 c
pesto
1/4 c
parmigiano-reggiano, grated
1 1/4 c
all purpose flour
1 Tbsp
baking powder
1 Tbsp
sesame seeds, optional
1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper
butter to grease muffin tins or muffin liners

Directions Step-By-Step

1
Preheat oven to 350 F and butter or line muffin tin.
2
Rinse and dry the fresh herbs. Pluck the leaves from the parsley and cilantro and chop them roughly. Snip the chives and set aside.

In a medium mixing bowl, whisk together the eggs, salt and pepper until white and frothy. Pour in the buttermilk, pesto and parmesan, and whisk again.
3
In a small bowl, sift together the flour and baking powder. Pour the flour mixture into the egg mixture, stirring with a wooden spoon until incorporated. Don’t over-mix the dough; it’s fine if a few lumps remain. Add the fresh herbs and stir again to combine.
4
Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity. Sprinkle with sesame seeds (if so desired) and bake for 25 minutes or until golden. Let cool for a few minutes on the counter and turn out on a rack to cool completely.

About this Recipe

Course/Dish: Muffins, Savory Breads
Other Tag: Quick & Easy