fresh herb muffins
(2 ratings)
A nice savory muffin that would make an excellent accompaniment to great bowl of soup or stew. I also like them with a nice salad for lunch. Actually they are great anytime and with most anything.
(2 ratings)
yield
12 muffins
cook time
25 Min
Ingredients For fresh herb muffins
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1 smbunch parsley
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1 smbunch cilantro
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1 smbunch fresh chives
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1/2 cbuttermilk
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1/3 cpesto
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1/4 cparmigiano-reggiano, grated
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1 1/4 call purpose flour
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1 Tbspbaking powder
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1 Tbspsesame seeds, optional
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1/2 tspkosher salt
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1/2 tspfreshly ground black pepper
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butter to grease muffin tins or muffin liners
How To Make fresh herb muffins
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1Preheat oven to 350 F and butter or line muffin tin.
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2Rinse and dry the fresh herbs. Pluck the leaves from the parsley and cilantro and chop them roughly. Snip the chives and set aside. In a medium mixing bowl, whisk together the eggs, salt and pepper until white and frothy. Pour in the buttermilk, pesto and parmesan, and whisk again.
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3In a small bowl, sift together the flour and baking powder. Pour the flour mixture into the egg mixture, stirring with a wooden spoon until incorporated. Don’t over-mix the dough; it’s fine if a few lumps remain. Add the fresh herbs and stir again to combine.
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4Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity. Sprinkle with sesame seeds (if so desired) and 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.
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