Parmesan Herb Buttermilk Muffins
Savory muffins seasoned with Parmesan, sage and parsley. Breakfast buttermilk muffins; perfect for a grab 'n go brekkie.
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
unbleached all-purpose flour
or 1/2 whole-wheat for extra fiber |
|
| 15 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
sage
leaves, crumbled |
*
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 296 | ml |
buttermilk
or sour milk (1 cup low fat milk plus 1 tablespoon vinegar) |
|
| 59 | ml |
butter
or margarine, melted |
|
| 1 | each |
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.
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.
