Savory Rosemary Muffins Recipes

SAVORY ROSEMARY CHEDDAR MUFFINS

Steps:

• Preheat: Set oven to 350 degrees F, grease muffin tin.
• Prep potatoes: Place sweet potato in a microwave safe bowl, microwave on high for 10 minutes or until soft. Add 1 tablespoon olive oil to the bowl of potatoes and mash.
• Sauté: Heat medium skillet over medium-low heat, add remaining olive oil. Add onions to skillet and sauté 10 minutes or until onions are translucent. Add garlic and spinach, sauté until spinach is wilted, 1-2 minutes.
• Mix dry ingredients: In a large bowl, combine flour, flax, rosemary, sage, salt, baking powder, baking soda and pepper.
• Mix wet ingredients: In a medium bowl, add egg and beat slightly, then add water, soy sauce, cheese, sweet potato and onion, garlic, spinach mixture.
• Mix all ingredients: Slowly add the egg-vegetable mixture to the flour mixture, stirring as you add, until thoroughly combined (don't over mix!)
• Bake: Spoon batter into muffin tins filling until full, but not overflowing. Sprinkle a little cheese on the top of each muffin. Bake muffins for 25-30 minutes, or until muffins are brown and an inserted toothpick comes out clean. Enjoy!

ROSEMARY CHEDDAR MUFFINS

Steps:

• Set oven to 350 degrees F (180 degrees C), grease muffin tin.
• Place the Sweet Potato (1) in a microwave-safe bowl, cook it in the Panasonic Microwave Oven on high for 10 minutes, or until soft.
• Add Olive Oil (1 tablespoon) to the bowl of potatoes and mash.
• Heat medium skillet over medium-low heat, add remaining Olive Oil (1 tablespoon) Add Onion (1) to skillet and sauté 10 minutes or until onions are translucent.
• Add Garlic (3 clove) and Spinach Leaves (1/2 bunch), sauté until spinach is wilted, 1 to 2 minutes.
• In a large bowl, combine Whole Wheat Flour (1 1/2 cup), Ground Flaxseed (1 tablespoon), Fresh Rosemary (1 tablespoon), Sage Leaves (1 tablespoon), Salt (1 teaspoon), Baking Powder (1 teaspoon), Baking Soda (1/2 teaspoon), and Ground Black Pepper (to taste).
• In a medium bowl, add Egg (1) and beat slightly, then add Water (1/2 cup), Soy Sauce (1 tablespoon), Cheddar Cheese (1/2 cup), sweet potato, onion, and garlic and spinach mixture.
• Slowly add the egg-vegetable mixture to the flour mixture, stirring as you add, until thoroughly combined (don't overmix!)
• Spoon batter into muffin tins filling until full, but not overflowing. Sprinkle a little cheese on the top of each muffin.
• Bake muffins for 25-30 minutes, or until muffins are brown and an inserted toothpick comes out clean. Enjoy! Cooking results may vary depending on microwave oven used.

SAVOURY BARLEY MUFFINS WITH ROSEMARY AND PARMESAN

Steps:

• Preheat 400F (200C).
• In large bowl combine all dry ingredients EXCEPT cheese.
• In 2nd bowl lightly whisk together all wet ingredients.
• Stir wet into dry just til moist and roughly combined.
• Spoon into lined or greased muffin pan. I used silicon.
• Sprinkle cheese.
• Bake 12-15 minutes Mine baked for 14 1/2 mins because I happened to be passing by :P.
• These muffins are delicate hot out of the oven. Either wait a couple of mins before lifting them out to avoid decapitation or be really careful if u can't wait like me!
• Best devoured FRESH and STEAMING HOT out of oven.

PARSNIP ROSEMARY MUFFINS

Steps:

• Preheat oven to 350 degrees. Line 14 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.
• Whisk together flours, sugar, bakingpowder, and 1/2 teaspoon salt in a large bowl. Whisk togetheryogurt, oil, eggs, and egg whites in amedium bowl. Fold yogurt mixture into flour mixture, then gently fold in parsnipand rosemary until combined.
• Spoon batter into baking cups untileach is three-quarters full. Sprinkle each muffin witha pinch of coarse salt. Bake until atoothpick inserted into the center of eachcomes out clean, about 25 minutes.Transfer pans to wire racks, and let coolfor 10 minutes. Turn out muffinsonto racks, and let cool completely.

SAVORY MUFFINS WITH GOAT CHEESE, ROSEMARY AND KALAMATA OLIVES

Steps:

• Preheat oven to 375 degrees and adjust oven rack to lower-middle position.
• Prepare the first three ingredients and set aside.
• Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
• In a separate large bowl, beat sugar and butter with an electric mixer til fluffy.
• In a separate bowl, whisk mustard and eggs together.
• Beat the mustard-egg mixture into the sugar and butter mixture until pea-sized lumps form (wet ingredients).
• Stir the Kalamata olives into the wet ingredients.
• Stir the goat cheese and the rosemary into the dry ingredients.
• Alternating by thirds, stir the dry ingredients and the yogurt into the wet ingredients until a very thick batter forms.
• Lightly oil 12 large muffin tins of 1/2 cup capacity or four mini-muffin tins with vegetable oil or spray.
• Divide batter evenly among the cups (a spring-action regular or mini ice cream scoop works). Muffin cups will be full.
• Bake until golden brown about 25 minutes for large muffins or 10-12 minutes for the minis.
• Cool slightly in the pan, then remove and serve!
• ALTERNATE FLAVORING to sub for the first three ingredients are: 1 cup crumbled feta cheese, 1 tablespoon dried oregano and 1/2 cup chopped sun-dried tomatoes. This combo was great, too!

ROSEMARY SWEET POTATO MUFFINS RECIPE BY TASTY

Steps:

• Heat a drizzle of olive oil in a large pan over medium heat until just shimmering. Add the sweet potato, onion, garlic, and rosemary. Season with salt and pepper. Cook, stirring occasionally, for 15 minutes, until the sweet potato is softened and browned. Remove from the heat and let cool.
• Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
• Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
• In a medium bowl, whisk together the eggs, buttermilk, and butter.
• Add the cooled sweet potato mixture to the egg mixture and stir to combine.
• Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
• Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
• Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
• Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
• Enjoy!
• Nutrition, per muffin - Calories: 159, Total fat: 8 grams, Sodium: 393 mg, Total carbs: 18 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 5 grams