 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 7 |
|
This is a great savory muffin recipe that I modified from . These are a flavorful alternative to a dinner roll and would be great on a picnic or at a bridal shower! Also, feel free to substitute with other herbs! I even cheated on a batch and used 2 Tbs of Gourmet Garden Italian herbs-and the muffins still tasted great! (When using Gourmet Garden, I suggest adding it when the pesto is added.) Enjoy! Ingredients:
3 eggs |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1/2 cup buttermilk |
1/3 cup pesto sauce |
2 tablespoons grated parmesan cheese |
1 1/4 cups all-purpose flour |
1 tablespoon baking powder |
1 tablespoon fresh parsley leaves, chopped |
1 tablespoon fresh cilantro leaves, chopped |
1 1/2 tablespoons fresh chives, snipped |
2 ounces crumbled goat cheese |
1 tablespoon sesame seeds |
Directions:
1. Preheat the oven to 350° F and grease a medium-size muffin tin.
2. In a medium mixing bowl, whisk together the eggs, salt and pepper until frothy.
3. Pour in the buttermilk, pesto, and parmesan, and whisk again.
4. In a small bowl, mix together the flour and baking powder.
5. 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.
6. Add the fresh herbs and goat cheese and stir again to combine.
7. Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity and sprinkle each muffin with sesame seeds.
8. 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.
|
|