Italian Herb Muffins Recipe

Italian Herb Muffins Recipe photo by Taste of Home

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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

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Italian Herb Muffins Recipe

Prep: 20 min. Bake: 15 min.

Yield: 10 Servings

20 15 35

Ingredients

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 egg
3/4 cup 2% milk
1/2 cup canola oil
1/4 cup butter, softened
1/2 teaspoon garlic powder

Directions

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 near 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. Yield: 10 muffins.

Nutritional Facts 1 serving (1 each) equals 257 calories, 17 g fat (5 g saturated fat), 37 mg cholesterol, 437 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Italian Herb Muffins in Taste of Home February/March 2006, p31

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas