Olive Parmesan And Rosemary Muffins Recipes

Steps:

• Preheat the oven to 425°F
• Brush a 12-cup standard muffin pan with melted butter or oil.
• Sift the flours and salt into a large bowl. Stir in the olives, parmesan and rosemary.
• Make a well in the center.
• Whisk eggs and milk together.
• Pour the dry ingredients into the well along with the butter.
• Stir with a metal spoon until just combined. Do not overmix, the mixture should be lumpy.
• Spoon the mixture into the muffin pan, filling each cup about 3/4 full.
• Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.
• Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.

Steps:

• Lightly grease 1 x 12 hole muffin pans (1/3-cup capacity).
• Sift flour into a large bowl; add vegetables, parsley and cheese. season with salt and pepper; mix well.
• Combine milk, butter and egg in a bowl; stir into vegetable mixture until just combined (do not over-mix).
• Spoon mixture evenly into prepared pan holes; sprinkle with cayenne pepper and parmesan cheese.
• Cook in moderately hot oven, 190c for about 30-35 minutes or until cooked when tested.Remove from oven Place muffins on a wire rack to cool.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
• Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

Steps:

• Preheat the oven to 350°F. Line 11 muffin cups with paper liners.
• In a large bowl, combine the almond flour, salt, baking soda, and Italian seasoning. In a medium bowl, whisk together the olive oil and eggs. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the Parmesan.
• Scoop 1/4 cup of batter into each prepared muffin cup.
• Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 20 minutes, then serve.

Steps:

• Preheat 400F (200C).
• In large bowl combine all dry ingredients EXCEPT cheese.
• In 2nd bowl lightly whisk together all wet ingredients.
• Stir wet into dry just til moist and roughly combined.
• Spoon into lined or greased muffin pan. I used silicon.
• Sprinkle cheese.
• Bake 12-15 minutes Mine baked for 14 1/2 mins because I happened to be passing by :P.
• These muffins are delicate hot out of the oven. Either wait a couple of mins before lifting them out to avoid decapitation or be really careful if u can't wait like me!
• Best devoured FRESH and STEAMING HOT out of oven.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Whisk together eggs, milk, and oil in a bowl. Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients. Whisk until combined.
• Divide among 12 greased (1/2-cup) muffin cups. Sprinkle with remaining 1/4 cup cheese and bake until a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.

Steps:

• Stir together flour, parmesan cheese, sugar, baking powder, rosemary, baking soda, garlic powder and pepper.
• Make a well in center of dry ingredients.
• Combine egg, milk, tomato sauce and oil. Add all at once to well in the center of the dry ingredients.
• Stir just until moistened.
• Lightly grease 36 1-3/4" muffin cups; fill 2/3 full. Sprinkle with parmesan cheese.
• Bake at 350 for 15 minutes or until lightly browned.
• Remove from pan.
• To make 12 regular size muffins, bake 20-24 minutes. These freeze well.

Steps:

• Preheat oven to 450°F and line a baking sheet with parchment.
• Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.
• Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.
• Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.