Receta Parmesan Herb (Biscuits) Muffins
I recently made a thick hearty soup with turkey, sweet potatoes, and barley - such a great source of veggies and fiber. It seemed to call out for an herb-y bread such as this. The fact that the recipe called for almost of cup of Parmesan cheese sealed the deal. I have to thank fellow Americans in Poznan, Joan and David, for sharing this recipe. It's just the thing to serve along side any meal.
I edited the recipe a bit based on the herbs I had on hand. You can do the same, substituting dried or fresh with this ratio, 1 part dried herbs = 3 parts fresh herbs.
Ingredients
- 2 cups flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 baking soda
- 1 teaspoon salt
- 1 tablespoon fresh sage leaves, snipped into thin slices with scissors
- 1/4 cup dried parsley, crumbled
- 1/8 teaspoon crushed red pepper flakes
- 3/4 cup grated Parmesan cheese
- 1 1/4 cup buttermilk
- 1/4 cup butter, melted
- 1 egg
Directions
Heat oven to 400 F (205 C). Grease bottom only of 12 muffin cups.
Combine flour, sugar, baking powder, baking soda, salt, sage, parsley, red pepper, and cheese.
In a separate bowl, stir together buttermilk (or milk soured with a tablespoon of vinegar), butter, and egg.
Stir the wet ingredients into the dry and mix just until combined. Over mixing will make the dough tough.
Spoon batter into muffin cups. Bake for 15 to 20 minutes. Cool for 5 to 10 minutes before removing from pan.
Note: according to caloriecount.com these have 158 calories per muffin. Click on the preceding link for a complete nutritional breakdown.