Cheese And Herb Muffins Recipes
ITALIAN HERB MUFFINS
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
Provided by Taste of Home
Time 35m
Yield 10 muffins.
Number Of Ingredients 11
Steps:
- 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 in 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.
Nutrition Facts : Calories 257 calories, Fat 17g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 437mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
PARMESAN HERB MUFFINS
Good served hot with stew. Note: if you don't have buttermilk or sour milk you can make some for this recipe by putting lemon juice (or vinegar but I like lemon juice better) into a measuring cup and then pour in milk to make 1 1/4 cup. Let set for 10 minutes at room temperature before using.
Provided by _Pixie_
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F.
- Grease bottoms of 12 muffin-pan cups or line with paper baking cups.
- Lightly spoon flour into measuring cup; level off.
- In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well.
- Add buttermilk (or sour milk), margarine and egg; stir just until dry ingredients are moistened.
- Fill prepared muffin cups 2/3rds full.
- Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean.
- Best served warm.
Nutrition Facts : Calories 140.1, Fat 5.3, SaturatedFat 3.1, Cholesterol 28.5, Sodium 198, Carbohydrate 18.6, Fiber 0.7, Sugar 2.4, Protein 4.4
CHEESE AND HERB CORN MUFFINS
The flexability in these muffins in in the choice of the herbs. Customize them to fit the meal you are making. Really good!
Provided by TishT
Categories Quick Breads
Time 25m
Yield 1 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F degrees.
- Combine the first 5 ingredients in a bowl.
- In another bowl, combine the beaten egg with the oil and buttermilk.
- Combine the wet and dry ingredients and stil until thoroughly mixed.
- Stir in the grated cheese and herbs Divide the batter amont 12 lightly oiled or paper lined muffin tins.
- Bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.
- Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.
CHEESE AND HERB CORN MUFFINS
Steps:
- Preheat the oven to 400 degrees.
- Combine the first 5 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the yogurt, oil, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
- Fold in the grated cheese, corn kernels, and herbs.
- Divide the batter among 12 lightly oiled or paper-lined muffin tins. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of one tests clean.
- Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.
- Nutrition Information
- Per muffin:
- Calories: 172
- Total fat: 7g
- Protein: 4g
- Fiber: 4g
- Carbohydrate: 25g
- Cholesterol: 0mg
- Sodium: 160mg
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