cheese and herb muffins
These give me a quick way to get bread on the table. It's just a basic muffin recipe that I've adapted. They're savory and cheesy and easily varied to your own tastes...use whatever cheeses and herbs you prefer.
prep time
10 Min
cook time
15 Min
method
---
yield
24 serving(s)
Ingredients
- MUFFINS:
- 3 cups white whole wheat flour(or a combo of ap flour and whole wheat flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8-1/4 teaspoon cayenne
- 1/4 cup minced fresh herbs(i like a combination of basil and parsley, or even just parsley for a milder flavor)
- 1 1/2 cups shredded sharp cheddar cheese(parmesan works well too)
- 2 - lightly beaten eggs
- 1/3 cup light tasting olive oil or grapeseed oil
- 1 cup plain yogurt
- 1 1/2 cups milk
- TOPPING:
- 1/3 cup shredded sharp cheddar cheese
- 1 tablespoon minced fresh parsley(or other fresh herb)
How To Make cheese and herb muffins
-
Step 1Preheat oven to 400F. Grease 24 muffin tins, or line with paper liners.
-
Step 2In a mixing bowl, combine the flour, baking powder, salt, garlic powder and cayenne and whisk together. Add the fresh herbs and the shredded cheese and toss until evenly distributed.
-
Step 3in another bowl, whisk together the eggs, oil, yogurt and milk.
-
Step 4Add the dry ingredients to the wet and stir just until combined-do not overmix.
-
Step 5Fill muffin cups a little over halfway. Sprinkle tops with the additional cheese and herbs. Bake for about 15 min. until golden brown and muffins test done with toothpick.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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