Savory Herb Muffins Recipes

HERBS AND CHEESE MUFFINS

Steps:

• Preheat the oven to 400F.
• In a large bowl, combine the flour, baking powder, baking soda, salt, pepper, chili powder (if using), and sugar. Whisk thoroughly.
• Add the grated cheese and chopped parsley to the flour mixture and mix until all incorporated.
• Add the egg, vegetable oil, applesauce, and buttermilk (or kefir) and mix with a spatula just until no flour is visible. Do not overmix.
• Line medium sized muffin pan with muffin liners AND SPRAY WITH COOKING OIL (this is important!)Alternatively: You don't have to line with paper liners, you can just spray the muffin tin with cooking oil directly.
• Evenly divide the batter between 16 cups.
• Bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• If you are not using muffin liners, then run a butter knife around the muffins while they are still hot to loosen them from the pan.

ITALIAN HERB MUFFINS

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.

SAVORY PARMIGIANO REGGIANO HERB MUFFINS

Steps:

• Preheat the oven to 400F.
• Butter a 12-cup muffin tin.
• In a large bowl, whisk together flour, cornmeal, 1/2 cup of the cheese, herbs, baking powder, salt, black pepper and cayenne pepper.
• In a separate bowl, whisk together milk, eggs and cooled melted butter.
• Pour milk mixture into flour mixture and stir just until combined.
• Spoon batter into the prepared muffin tin and sprinkle tops with remaining cheese.
• Bake until tops are golden and a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Serve warm.

SAVORY HERB MUFFINS

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.

HEARTY GLUTEN-FREE SAVORY HERB MUFFINS

Steps:

• Pre-heat oven to 400°F Grease (spray) standard size muffin tin.
• Whisk together the egg, buttermilk and melted butter in a medium bowl.
• Stir in the cooked couscous until no lumps remain. Set aside.
• Blend together baking powder, baking soda and brown rice flour; add to egg/milk mixture and stir well.
• Fill greased muffin tins 2/3 full.
• Bake 23-25 minutes until tops are golden brown and muffins are cooked through.

SAVORY CHEESE, CRANBERRY AND HERB MINI MUFFINS

Steps:

• Preheat oven to 400°F.
• In a skillet, heat oil over medium heat. Add scallions, thyme, oregano and sage. Cook for 2 minutes until fragrant. Remove from heat and set aside.
• Combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese.
• In a large mixing bowl, beat egg lightly. Whisk in the milk.
• Whisk the cooked scallions and herbs, including all the oil, into the milk and egg.
• Fold the dry ingredients into the egg and milk, mixing until just combined.
• Scoop batter into lightly greased mini-muffin tins.
• Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.