Savory Fresh Herb and Parmesan Cheese Muffins Trio

Yoshiharu Sogi


Very nice for party or pot rack. yummy and easy.

★★★★★ 2 votes
15 Min
40 Min


2 c
all purpose flour
1 Tbsp
baking powder
3 large
1 1/2 c
1 Tbsp
butter, melted
3/4 c
onion, chopped
1 tsp
garlic, chopped
5 Tbsp
parmigiano-reggiano, grated
1/2 tsp
tarragon, chopped
1/2 tsp
rosemary chopped
1 tsp
chive chopped
1/4 c
cocktail sauce
12 small
cocktail shrimp
2 oz
beef, thin sliced(tri-tip, brisket or chuck)
1 Tbsp
teriyaki sauce
1 medium
mushroom, chopped
2 Tbsp
yellow zucchini, chopped
2 Tbsp
pepper jack cheese, shredded
some of tri-color cauliflower, tomato, chive and sesame seeds for garnish


1Direction for muffins
1. Heat small size skillet on medium heat, melt butter then cook garlic and onion, then cool it down.
2. In mixing bowl, put strained flour, eggs, milk and baking powder then stir well to mix it.
3. Add Parmesan cheese, tarragon, chive and rosemary then mix. Add cooked garlic and onion.
4. Divide in cup cake or muffin tray, bake in oven heated 375°F35-40 minutes
2Direction for garnish
1. Heat small size skillet on medium heat, cook beef then add teriyaki sauce to glaze.
2. Heat another skillet, cook zucchini and mushroom, salt and pepper as season.
1. Dig muffins little bit to put cocktail sauce, place sauce then cocktail shrimp on it.
2. Slice Teriyaki glazed beef as bite size then place on muffins
3. Put vegetable in dug muffins then add garnish.

About this Recipe