Time 40m Number Of Ingredients 13 Steps:

Preheat the oven to 400F. In a large bowl, combine the flour, baking powder, baking soda, salt, pepper, chili powder (if using), and sugar. Whisk thoroughly. Add the grated cheese and chopped parsley to the flour mixture and mix until all incorporated. Add the egg, vegetable oil, applesauce, and buttermilk (or kefir) and mix with a spatula just until no flour is visible. Do not overmix. Line medium sized muffin pan with muffin liners AND SPRAY WITH COOKING OIL (this is important!)Alternatively: You don’t have to line with paper liners, you can just spray the muffin tin with cooking oil directly. Evenly divide the batter between 16 cups. Bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean. If you are not using muffin liners, then run a butter knife around the muffins while they are still hot to loosen them from the pan.

Time 40m Number Of Ingredients 15 Steps:

Preheat oven to moderately hot. Grease 12 hole muffin tin or 2 x 12 mini muffin tins Cook chopped onion in 2tsp of veg oil until soft. In a large bowl mix together capsicum, zucchini, carrot, fresh herbs, grated cheese, cooked onion and pepper stir gently to combine. Sift flour into the bowl, stir gently mix all ingredients. In another bowl mix egg, 1/2 cup oil and milk. Gently fold the wet mixture into the dry ingredients. Spoon into muffin pan and sprinkle with cracked pepper and sesame seeds. Bake in oven for 20 - 25min. Serve with herb butter or pesto.

Number Of Ingredients 15 Steps:

Preheat oven to 400 degrees F. Lightly oil or spray a 12-hole muffin tin Combine flour, baking powder, baking soda, herbal salt substitute, oregano, thyme, and basil in a large mixing bowl. In another bowl combine eggs, egg white, buttermilk, the 2 tablespoons oil, sugar (or honey), and Parmesan. Add the liquid mixture to the flour mixture, stirring briefly, then spoon into prepared muffin cups, filling two thirds full. Bake for 25 minutes (For mini-muffins begin checking at 12 minutes, ovens vary. Mine usually take between 15 and 18 minutes.) Let cool slightly, then remove from tins. Hope you enjoy! ~Mari (Once Upon a Plate)

Time 45m Yield 12 serving(s) Number Of Ingredients 10 Steps:

Preheat oven to 350°F. Spray 12 standard-size muffin cup pan with cooking spray. Add dry ingredients to large bowl and stir to blend well. Mix buttermilk, eggs, sour cream and oil in medium bowl to blend. Add herbs and lemon peel. Stir buttermilk mixture into flour mixture, do not over mix. Drop batter into prepared muffin pan. Brush tops lightly with melted butter. Bake muffins 15 minutes, brush tops again with butter. Continue baking until golden on top about 12 minutes longer. Turn muffins out onto cake rack. Serve warm with cream cheese.

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.

Time 45m Yield 12 regular muffins Number Of Ingredients 13 Steps:

Preheat the oven to 350° F and grease a medium-size muffin tin. In a medium mixing bowl, whisk together the eggs, salt and pepper until frothy. Pour in the buttermilk, pesto, and parmesan, and whisk again. In a small bowl, mix together the flour and baking powder. Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated. Don’t overmix the dough; it’s fine if a few lumps remain. Add the fresh herbs and goat cheese and stir again to combine. Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity and sprinkle each muffin with sesame seeds. Bake for 25 minutes or until golden. Let cool for a few minutes on the counter and turn out on a rack to cool completely.

More about “savoury herb muffins recipes”

Yield Makes 12 muffins Number Of Ingredients 14 Steps:

Position rack in center of oven and preheat to 350°F. Butter 12 standard-size (1/3-cup volume) muffin cups or line cups with muffin papers. Whisk first 4 ingredients in large bowl to blend well. Whisk buttermilk, eggs, sour cream and oil in medium bowl to blend; whisk in herbs and lemon peel. Stir buttermilk mixture into flour mixture. Divide batter among prepared cups. Brush tops lightly with melted butter. Bake muffins 20 minutes. Brush tops with butter. Continue baking until golden on top and tester inserted into center comes out clean, about 15 minutes longer. Turn muffins out onto rack. Serve warm or at room temperature.