Fresh Herb Muffins Recipes

ITALIAN HERB MUFFINS

Steps:

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

SAVOURY HERB MUFFINS

Steps:

• Preheat oven to moderately hot.
• Grease 12 hole muffin tin or 2 x 12 mini muffin tins
• Cook chopped onion in 2tsp of veg oil until soft.
• In a large bowl mix together capsicum, zucchini, carrot, fresh herbs, grated cheese, cooked onion and pepper stir gently to combine.
• Sift flour into the bowl, stir gently mix all ingredients.
• In another bowl mix egg, 1/2 cup oil and milk.
• Gently fold the wet mixture into the dry ingredients.
• Spoon into muffin pan and sprinkle with cracked pepper and sesame seeds.
• Bake in oven for 20 - 25min.
• Serve with herb butter or pesto.

PARMESAN HERB MUFFINS

Steps:

• Heat oven to 400 degrees F.
• Grease bottoms of 12 muffin-pan cups or line with paper baking cups.
• Lightly spoon flour into measuring cup; level off.
• In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well.
• Add buttermilk (or sour milk), margarine and egg; stir just until dry ingredients are moistened.
• Fill prepared muffin cups 2/3rds full.
• Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean.
• Best served warm.

SKINNY HERB-BRAN MUFFINS

Steps:

• Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with nonstick cooking spray; set aside. In a large bowl, stir together flour, cereal, Parmesan cheese, sugar, herb, baking powder, and baking soda. Make a well in the center of flour mixture; set aside.
• In a medium glass bowl, combine milk and lemon juice. Let stand for 5 minutes to create sour milk. Whisk in egg product and oil. Add milk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).
• Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 18 to 20 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm.
• Tip: Refrigerate extra muffins for another meal. To reheat, place a muffin on a microwave-safe plate. Microwave, uncovered, on 100% power (high) about 15 seconds or until warm.

CHEDDAR AND HERB STUFFIN' MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
• Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
• Bake the muffin cups for 25-30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• Serve warm.
• Enjoy!

FRESH HERB-YOGURT MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups.
• Beat yogurt, oil, basil and egg in large bowl. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups (about 3/4 full).
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

SOUR CREAM AND HERB MUFFINS

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 12 standard-size (1/3-cup volume) muffin cups or line cups with muffin papers. Whisk first 4 ingredients in large bowl to blend well. Whisk buttermilk, eggs, sour cream and oil in medium bowl to blend; whisk in herbs and lemon peel. Stir buttermilk mixture into flour mixture. Divide batter among prepared cups. Brush tops lightly with melted butter.
• Bake muffins 20 minutes. Brush tops with butter. Continue baking until golden on top and tester inserted into center comes out clean, about 15 minutes longer. Turn muffins out onto rack. Serve warm or at room temperature.

FRESH HERB MUFFINS

Steps:

• Preheat the oven to 350° F and grease a medium-size muffin tin.
• In a medium mixing bowl, whisk together the eggs, salt and pepper until frothy.
• Pour in the buttermilk, pesto, and parmesan, and whisk again.
• In a small bowl, mix together the flour and baking powder.
• Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated. Don't overmix the dough; it's fine if a few lumps remain.
• Add the fresh herbs and goat cheese and stir again to combine.
• Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity and sprinkle each muffin with sesame seeds.
• 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.