Skip to main content

Italian Herb Muffins #MuffinMonday


I'm changing things up a bit for this month's #MuffinMonday and sharing a savory muffin. I was bored with our regular sides for pasta so I went searching the Taste of Home site and found Cyndee P's Italian Herb Muffins.

I made absolutely no changes to the recipe.  Just as a public service announcement, there are many levels to parmesan cheese.  The best is the real deal which you grate yourself, second is the preshredded kind. Avoid the green canister!

These disappeared in a flash, next time I'll double the recipe.  Crunchy on the outside, soft on the inside. I liked the garlic butter a lot, next time I think I'd use real minced garlic instead of the powdered kind.

 
 
Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!


Italian Herb Muffins

Italian Herb Muffins

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon sugar
  • 1 tablespoon Italian seasoning
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 large egg
  • 3/4 cup milk
  • 1/2 cup canola oil
  • 1/4 cup butter, softened
  • 1/2 teaspoon garlic powder

Instructions

  1. In a large bowl, combine the flour, cheese, sugar, Italian seasoning, baking powder and salt.
  2. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened.
  3. Fill greased or paper-lined muffin cups three-fourths full.
  4. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool for 5 minutes before removing from pan to a wire rack.
  6. In a small bowl, combine the butter and garlic powder. Serve with warm muffins.
herb muffins, garlic butter
Muffins, Bread/Biscuits, Side dishes
American



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.  




Comments

  1. Savory muffins are my favorites, especially if they have cheese! Yours look delicious, Jolene!

    ReplyDelete
  2. Herbs plus cheese - always a winning combination.

    ReplyDelete
  3. These sound amazing! I love savory muffins and these would go perfect with a bowl of soup! Herbs and cheese are always the best combo and these make this muffin the very best!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P