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Parmesan Walnut Muffins

 Parmesan Walnut Muffins
These golden brown muffins go perfectly with chilies and chowders, but they lend themselves to lots of other hearty dishes as well.
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.