PARMESAN MUFFINS
"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."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 164 calories, Fat 7g fat, Cholesterol 6mg cholesterol, Sodium 287mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 6g protein.
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Pat Mngadi
p-m86@yahoo.comI'm not a big fan of muffins, but I really enjoyed these. They're light and fluffy with a perfect balance of cheese and herbs.
China Mellow
m-c@yahoo.comThese muffins are so easy to make and they're always a crowd-pleaser. I love that I can use different types of cheese to create different flavors.
Shah Khan official
k-shah44@hotmail.comI've made these muffins several times and they're always a hit. They're perfect for a quick breakfast or lunch.
Jeffrey Littlejohn
littlejohn-j71@hotmail.comThese muffins are a great make-ahead breakfast or snack. I usually make a double batch and freeze half of them.
Michael McCauley
mccauley-m43@hotmail.comI'm not a fan of zucchini, but I really enjoyed these muffins. The zucchini adds a moist texture and the Parmesan cheese gives them a lot of flavor.
Azzozz
azzozz56@hotmail.comThese muffins are a great way to use up leftover rice. I usually add some chopped vegetables and herbs to the batter.
Arfan Mughal
am@yahoo.comI've tried this recipe with different types of cheese and they're all delicious. My favorite is a combination of Parmesan and cheddar.
Churchchel Lope
c.lope16@hotmail.comI made these muffins with gluten-free flour and they turned out great! They're a delicious and healthy snack.
New Good Windows Boy
nb52@hotmail.comI'm not a big fan of Parmesan cheese, but I really enjoyed these muffins. They're light and fluffy with a subtle cheesy flavor.
Kourosh
kourosh88@aol.comThese muffins are a great way to get your kids to eat their vegetables. My kids love the cheesy flavor and they don't even realize they're eating zucchini.
Umar Farooq7935
uf41@gmail.comI've made these muffins several times and they always turn out perfectly. They're a great go-to recipe when I need something quick and easy.
Herbert Zamora
herbert_z@gmail.comI love that this recipe uses fresh herbs. It really gives the muffins a lot of flavor.
Bukass Meisuna
m57@gmail.comThese muffins are so versatile. I've served them for breakfast, lunch, and dinner. They're also great for parties and potlucks.
Momoai _1
_-m@gmail.comI've been looking for a good Parmesan muffin recipe for a while and I'm so glad I found this one. It's easy to follow and the muffins turn out delicious.
Andrea Fetty
andrea13@hotmail.frI made these muffins for my family and they were a huge hit! Even my picky kids loved them.
Nasrullahkhan Nasrullahkhan
n-n77@hotmail.comThese muffins are a great way to use up leftover Parmesan cheese. They're also perfect for breakfast, lunch, or a snack.
Kafait Awan
kafait.a@yahoo.comI was skeptical about making Parmesan muffins, but I'm so glad I gave this recipe a try. They turned out perfectly and were gone in no time.
Ishmael Conteh
i@yahoo.comI've tried a lot of Parmesan muffin recipes, but this one is by far the best. The muffins are light and fluffy with a perfect balance of cheese and herbs.
Sadin Biswas
s32@gmail.comThese Parmesan muffins were a hit at my last potluck! They were so easy to make and everyone loved them.