Publisher Photo
Publisher Photo
"I've had an herb garden the last few years, so I've been using herbs in a variety of recipes," relates Irene Muller of Wray, Colorado. "These aromatic muffins are a nice change from garlic bread. We like them best served warm."
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup grated Parmesan cheese
  • 2 teaspoons sugar
  • 2 teaspoons Italian seasoning
  • 2 teaspoons dried basil, parsley or cilantro flakes
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1-1/4 cups buttermilk
  • 1/4 cup canola oil

Directions

In a large bowl, combine the flour, cheese, sugar, Italian seasoning, basil, baking powder, baking soda and salt.
In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Parmesan Muffins in Quick Cooking January/February 2000, p49

Nutritional Facts

1 each: 164 calories, 7g fat (0 saturated fat), 6mg cholesterol, 287mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 meat.

  • 2 cups all-purpose flour
  • 3/4 cup grated Parmesan cheese
  • 2 teaspoons sugar
  • 2 teaspoons Italian seasoning
  • 2 teaspoons dried basil, parsley or cilantro flakes
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1-1/4 cups buttermilk
  • 1/4 cup canola oil
  1. In a large bowl, combine the flour, cheese, sugar, Italian seasoning, basil, baking powder, baking soda and salt.
  2. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened.
  3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Parmesan Muffins in Quick Cooking January/February 2000, p49

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