Parmesan Rosemary Muffins Recipes

OLIVE, PARMESAN, AND ROSEMARY MUFFINS

Steps:

• Preheat the oven to 425°F
• Brush a 12-cup standard muffin pan with melted butter or oil.
• Sift the flours and salt into a large bowl. Stir in the olives, parmesan and rosemary.
• Make a well in the center.
• Whisk eggs and milk together.
• Pour the dry ingredients into the well along with the butter.
• Stir with a metal spoon until just combined. Do not overmix, the mixture should be lumpy.
• Spoon the mixture into the muffin pan, filling each cup about 3/4 full.
• Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.
• Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.

ROASTED GARLIC, PARMESAN AND ROSEMARY MUFFINS

Steps:

• Preheat oven to 375°F.
• Slice off the top of the heads of garlic, enough to expose all the cloves. Place in a garlic roaster or shallow baking dish. Drizzle with 1 tsp olive oil and cover with greased tin foil. Bake in preheated oven for 50-60 minutes, or until cloves have begun to caramelize. Remove from oven and let cool. Remove cloves from skin by squeezing or scooping and discard skins. Set aside.
• Heat 2 tsp olive oil in a skillet over medium heat. Cook red onion until softened, about 5 minutes. Remove from heat and transfer to medium sized bowl.
• Add garlic, eggs, milk, rosemary, Parmesan, honey, 6 tbsp olive oil and lemon juice to onions and mix well. Set aside.
• In a large bowl, mix together flour, baking powder, baking soda, and salt. Make a well in the center.
• Pour garlic mixture into the well and stir just until moistened.
• Fill greased muffin tins almost to the top. Bake in preheated oven for about 15 minutes, or until toothpick inserted comes out clean.

SAVOURY BARLEY MUFFINS WITH ROSEMARY AND PARMESAN

Steps:

• Preheat 400F (200C).
• In large bowl combine all dry ingredients EXCEPT cheese.
• In 2nd bowl lightly whisk together all wet ingredients.
• Stir wet into dry just til moist and roughly combined.
• Spoon into lined or greased muffin pan. I used silicon.
• Sprinkle cheese.
• Bake 12-15 minutes Mine baked for 14 1/2 mins because I happened to be passing by :P.
• These muffins are delicate hot out of the oven. Either wait a couple of mins before lifting them out to avoid decapitation or be really careful if u can't wait like me!
• Best devoured FRESH and STEAMING HOT out of oven.

TOMATO ROSEMARY MUFFINS

Steps:

• Stir together flour, parmesan cheese, sugar, baking powder, rosemary, baking soda, garlic powder and pepper.
• Make a well in center of dry ingredients.
• Combine egg, milk, tomato sauce and oil. Add all at once to well in the center of the dry ingredients.
• Stir just until moistened.
• Lightly grease 36 1-3/4" muffin cups; fill 2/3 full. Sprinkle with parmesan cheese.
• Bake at 350 for 15 minutes or until lightly browned.
• Remove from pan.
• To make 12 regular size muffins, bake 20-24 minutes. These freeze well.

PARMESAN MUFFINS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Whisk together eggs, milk, and oil in a bowl. Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients. Whisk until combined.
• Divide among 12 greased (1/2-cup) muffin cups. Sprinkle with remaining 1/4 cup cheese and bake until a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.