Parmesan and herb muffins make for a great bread alternative at dinner or a savory side to go with soup or breakfast!
Ingredients
1.5 cups AP flour
1 egg
0.3 cup (+maybe a little more) milk
0.3 cup vegetable oil
1 teaspoon baking powder
0.5 teaspoon salt
0.25 teaspoon white pepper
0.5 teaspoon garlic powder
1 tablespoon chopped fresh rosemary
0.3 cup chopped spring onion or chives
0.3 cup grated parmesan cheese (+ a little more for topping, optional)
Instructions
Preheat oven to 375F. Prepare mini muffin cups or tins and space them out on a baking sheet.
It's important not to over-mix this batter! First, sift together the dry ingredients and spices. Then mix in egg, oil, milk, and fold in the cheese - just until combined. If batter seems a little dry, add a touch more milk.
Scoop batter into muffin cups - about 2 tablespoons of batter in each. Top with extra spring onions and/or cheese.
Bake for about 25 minutes until golden brown on top. So more-ish!
Recipe by Saffron and Honey at https://saffronandhoney.com/parmesan-muffins/