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Parmesan Herb Buttermilk Muffins

 
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Parmesan Herb Buttermilk Muffins Parmesan Herb Buttermilk Muffins Parmesan Herb Buttermilk Muffins

Savory muffins seasoned with Parmesan, sage and parsley. Breakfast buttermilk muffins; perfect for a grab 'n go brekkie.

Yield

12

servings

Prep

10

min

Cook

20

min

Ready

30

min

 

Ingredients

2 cups unbleached all-purpose flour
or 1/2 whole-wheat for extra fiber
1 tablespoon sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sage
leaves, crumbled
*
½ cup parsley leaves
fresh, chopped
¼ cup Parmesan cheese
grated
1 ¼ cup buttermilk
or sour milk (1 cup low fat milk plus 1 tablespoon vinegar)
¼ cup butter
or margarine, melted
1 large eggs

Directions

Preheat oven to 400℉ (200℃) and generously butter a 12 cup muffin pan or line each cup with paper baking cups.

Spoon the flour lightly into a measuring cup and level off with a knife. In a large bowl, combine the flour, baking powder, sugar, baking soda, parsley, sage, and cheese; blend well.

Add the buttermilk, butter, and lightly beaten egg; stir until dry ingredients are just moistened.

Fill the prepared muffin cups ⅔ full. Bake for 15 - 20 minutes or until a toothpick inserted in center comes out clean.

Serve warm.

Parmesan Herb Buttermilk Muffins

MICROWAVE DIRECTIONS

Prepare the muffin batter as directed above. Using a 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb excess moisture during baking. Fill the muffin cups ½ full. Sprinkle the top of each muffin with cornflake crumbs. Microwave 6 muffins at a time on HIGH for 2½ to 3 minutes or until toothpick inserted in center comes out clean, rotating pan ½ turn halfway through baking.

Remove the muffins from pan and immediately remove the outer baking cups. Allow to cool for one minute on wire rack before serving.

Repeat with remaining batter.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 13934% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 117mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 7% Vitamin C 6%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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