Rosemary Buttermilk Muffins Recipes

SAVOURY BARLEY MUFFINS WITH ROSEMARY AND PARMESAN

Savoury Barley Muffins With Rosemary and Parmesan image

Adapted from Lorna Sass' Whole Grains, Every Day, Every Way. Really REALLY good LIGHT, MOIST and FLUFFY 100% whole grain muffins! Note: Both metric weight and cup measures included. Personally I prefer weight measurement- no need to dirty more than 2 bowls and 2 forks for mixing :) The combination of flours give it a tender, delicate crumb that is "sweet"- no bitter whole wheat flavour and the EV olive oil lightly perfumes it with a deliciously fruity scent. This combined with the aroma of the rosemary and the salty crunchy parmesan crust makes it an UNBEATABLE breakfast. Ahhh...

Provided by chuah_lijun1

Categories Quick Breads

Time 20m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup white whole wheat flour (120g. Original recipe called for whole grain spelt flour but I ran out- white whole wheat flour turn)
1 cup barley flour (120g)
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 -2 tablespoon chopped fresh rosemary, to taste (Originally 1 t dried thyme)
2 large eggs (100g without shell)
1 1/2 cups buttermilk (365g. I only had 336g, but I would use this amt again because muffins were really as moist as they c)
1/4 cup olive oil (52g. Extra virgin for flavour! Yum!)
2 tablespoons honey (40g)
1/8 cup grated parmesan cheese, strong tasting parmesan is best (12g. Originally 1/4 c or 24g grated romano)

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.

Nutrition Facts : Calories 156.5, Fat 6.3, SaturatedFat 1.3, Cholesterol 37.4, Sodium 326.9, Carbohydrate 21.1, Fiber 2.5, Sugar 4.5, Protein 5.1

BASIC BUTTERMILK MUFFINS

Basic Buttermilk Muffins image

This is a great basic muffin batter that can be adapted to almost anything.

Provided by DCKatie

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

Ingredients

2 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter, melted
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g

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