Fresh Herb Muffins

1
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.

Rating:
★★★★★ 2 votes
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

How to Make Fresh Herb Muffins

Step-by-Step

  • 1Preheat oven to 350 F and butter or line muffin tin.
  • 2Rinse 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.
  • 3In 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.
  • 4Pour 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.

Printable Recipe Card

About Fresh Herb Muffins

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