Herb Muffin Mix Recipes

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ITALIAN HERB MUFFINS



Italian Herb Muffins image

My husband enjoys garlic bread with spaghetti. While preparing spaghetti for dinner one day, I realized I was out of bread and thought, "Why not make an herb muffin instead?" I created with this recipe, and it was a hit. -Cyndee Page, Reno, Nevada

Provided by Taste of Home

Time 35m

Yield 10 muffins.

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 tablespoon Italian seasoning
3 teaspoons baking powder
1 teaspoon salt
1 large egg
3/4 cup 2% milk
1/2 cup canola oil
1/4 cup butter, softened
1/2 teaspoon garlic powder

Steps:

  • In a large bowl, combine the flour, cheese, sugar, Italian seasoning, baking powder and salt. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, combine the butter and garlic powder. Serve with warm muffins.

Nutrition Facts : Calories 257 calories, Fat 17g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 437mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

CHEESE AND HERB MUFFINS



Cheese and Herb Muffins image

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.

Provided by cindy sandberg

Categories     Savory Breads

Time 25m

Number Of Ingredients 15

MUFFINS:
3 c white whole wheat flour(or a combo of ap flour and whole wheat flour)
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp garlic powder
1/8-1/4 tsp cayenne
1/4 c minced fresh herbs(i like a combination of basil and parsley, or even just parsley for a milder flavor)
1 1/2 c shredded sharp cheddar cheese(parmesan works well too)
2 lightly beaten eggs
1/3 c light tasting olive oil or grapeseed oil
1 c plain yogurt
1 1/2 c milk
TOPPING:
1/3 c shredded sharp cheddar cheese
1 Tbsp minced fresh parsley(or other fresh herb)

Steps:

  • 1. Preheat oven to 400F. Grease 24 muffin tins, or line with paper liners.
  • 2. In 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.
  • 3. in another bowl, whisk together the eggs, oil, yogurt and milk.
  • 4. Add the dry ingredients to the wet and stir just until combined-do not overmix.
  • 5. Fill 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.

SAVORY HERB MUFFINS



Savory Herb Muffins image

These muffins are really good and different. Everybody at work just loved them and wanted the recipe. I got this from another Wal-Mart recipe card (usually in the produce section).

Provided by Starlita

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/4 cup sour cream
2 tablespoons vegetable oil
1/4 cup fresh chives, chopped
2 teaspoons savory
1/2 teaspoon fresh lemon rind, of grated

Steps:

  • Preheat oven to 350°F.
  • Spray 12 standard-size muffin cup pan with cooking spray.
  • Add dry ingredients to large bowl and stir to blend well.
  • Mix buttermilk, eggs, sour cream and oil in medium bowl to blend.
  • Add herbs and lemon peel.
  • Stir buttermilk mixture into flour mixture, do not over mix.
  • Drop batter into prepared muffin pan.
  • Brush tops lightly with melted butter.
  • Bake muffins 15 minutes, brush tops again with butter.
  • Continue baking until golden on top about 12 minutes longer.
  • Turn muffins out onto cake rack.
  • Serve warm with cream cheese.

ITALIAN HERB MUFFINS



Italian Herb Muffins image

These savory muffins are an adaptation of a muffin I found in a recent Taste of Home magazine submitted by Cyndee Page.I altered the orginal recipe by using a biscuit mix. It is very simple to whip up, my whole family loved them. I use my own biscuit mix called Missouri Mix as we don't like the flavor of packaged ones, but these would work fine with any of those too. Enjoy!

Provided by Darling76

Categories     Breads

Time 25m

Yield 10 muffins

Number Of Ingredients 8

2 cups biscuit mix
2 tablespoons grated parmesan cheese
1 tablespoon sugar
1 tablespoon italian seasoning
1 egg
3/4 cup milk
1/2 cup vegetable oil
1/2 teaspoon garlic powder

Steps:

  • In a bowl combine the biscuit mix, cheese, sugar, Italian seasoning,and garlic powder.
  • In another bowl whisk the egg, milk and oil.
  • Add the egg mixture into the dry ingredients, stir JUST UNTIL MOISTENED.
  • Fill greased muffin cups 3/4 full.
  • Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan. Wonderful served warm.

Nutrition Facts : Calories 227.8, Fat 16.1, SaturatedFat 3.1, Cholesterol 25.1, Sodium 337.5, Carbohydrate 17.5, Fiber 0.5, Sugar 4.1, Protein 3.6

FRESH HERB MUFFINS



Fresh Herb Muffins image

This is a great savory muffin recipe that I modified from chocolateandzucchini.com. These are a flavorful alternative to a dinner roll and would be great on a picnic or at a bridal shower! Also, feel free to substitute with other herbs! I even "cheated" on a batch and used 2 Tbs of Gourmet Garden Italian herbs--and the muffins still tasted great! (When using Gourmet Garden, I suggest adding it when the pesto is added.) Enjoy!

Provided by Dwynnie

Categories     Quick Breads

Time 45m

Yield 12 regular muffins

Number Of Ingredients 13

3 eggs
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup buttermilk
1/3 cup pesto sauce
2 tablespoons grated parmesan cheese
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon fresh parsley leaves, chopped
1 tablespoon fresh cilantro leaves, chopped
1 1/2 tablespoons fresh chives, snipped
2 ounces crumbled goat cheese
1 tablespoon sesame seeds

Steps:

  • Preheat the oven to 350° F and grease a medium-size muffin tin.
  • In a medium mixing bowl, whisk together the eggs, salt and pepper until frothy.
  • Pour in the buttermilk, pesto, and parmesan, and whisk again.
  • In a small bowl, mix together the flour and baking powder.
  • Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated. Don't overmix the dough; it's fine if a few lumps remain.
  • Add the fresh herbs and goat cheese and stir again to combine.
  • Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity and sprinkle each muffin with sesame seeds.
  • 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.

Nutrition Facts : Calories 96.4, Fat 3.5, SaturatedFat 1.6, Cholesterol 57.8, Sodium 254.1, Carbohydrate 11.3, Fiber 0.5, Sugar 0.8, Protein 4.8

PARMESAN HERB MUFFINS



Parmesan Herb Muffins image

Good served hot with stew. Note: if you don't have buttermilk or sour milk you can make some for this recipe by putting lemon juice (or vinegar but I like lemon juice better) into a measuring cup and then pour in milk to make 1 1/4 cup. Let set for 10 minutes at room temperature before using.

Provided by _Pixie_

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups unbleached flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sage leaf, crumbled
1/2 cup fresh parsley, chopped
1/4 cup parmesan cheese, grated
1 1/4 cups buttermilk or 1 1/4 cups sour milk
1/4 cup butter or 1/4 cup margarine, melted
1 large egg

Steps:

  • Heat oven to 400 degrees F.
  • Grease bottoms of 12 muffin-pan cups or line with paper baking cups.
  • Lightly spoon flour into measuring cup; level off.
  • In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well.
  • Add buttermilk (or sour milk), margarine and egg; stir just until dry ingredients are moistened.
  • Fill prepared muffin cups 2/3rds full.
  • Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean.
  • Best served warm.

Nutrition Facts : Calories 140.1, Fat 5.3, SaturatedFat 3.1, Cholesterol 28.5, Sodium 198, Carbohydrate 18.6, Fiber 0.7, Sugar 2.4, Protein 4.4

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