Fresh Herb Muffins
I also like them with a nice salad for lunch.
Actually they are great anytime and with most anything.
1 smallbunch parsley
1 smallbunch cilantro
1 smallbunch fresh chives
1/4 cparmigiano-reggiano, grated
1 1/4 call purpose flour
1 Tbspbaking powder
1 Tbspsesame seeds, optional
1/2 tspkosher salt
1/2 tspfreshly ground black pepper
·butter to grease muffin tins or muffin liners
How to Make Fresh Herb Muffins
- Preheat oven to 350 F and butter or line muffin tin.
- 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.
- 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.
- 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.