Parmesan Walnut Muffins Recipe

3 1 2
Parmesan Walnut Muffins Recipe
Parmesan Walnut Muffins Recipe photo by Taste of Home
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Parmesan Walnut Muffins Recipe

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3 1 2
Publisher Photo
These golden brown muffins go perfectly with chilies and chowders, but they lend themselves to lots of other hearty dishes as well.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups biscuit/baking mix
  • 1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
  • 3/4 teaspoon dried parsley flakes
  • 1/2 teaspoon Italian seasoning
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons butter, melted, divided
  • 2 tablespoons chopped walnuts

Directions

In a large bowl, combine the biscuit mix, 1/4 cup Parmesan cheese, parsley and Italian seasoning. In a small bowl, whisk the eggs, milk and 1 tablespoon butter; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Pour remaining butter over tops; sprinkle with walnuts and remaining Parmesan cheese.
Bake at 400° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Parmesan Walnut Muffins in Simple & Delicious January/February 2008, p7

  • 3 cups biscuit/baking mix
  • 1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
  • 3/4 teaspoon dried parsley flakes
  • 1/2 teaspoon Italian seasoning
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons butter, melted, divided
  • 2 tablespoons chopped walnuts
  1. In a large bowl, combine the biscuit mix, 1/4 cup Parmesan cheese, parsley and Italian seasoning. In a small bowl, whisk the eggs, milk and 1 tablespoon butter; stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups three-fourths full. Pour remaining butter over tops; sprinkle with walnuts and remaining Parmesan cheese.
  3. Bake at 400° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Parmesan Walnut Muffins in Simple & Delicious January/February 2008, p7

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Sprowl User ID: 29186 171256
Reviewed Oct. 29, 2011

"Very flavorful muffin. I would make again."

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