Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

SAVORY MUFFINS: Parmesan Muffins




Source of Recipe


Soups, Stews and Chilis!


Recipe Introduction


Make a batch of these to go along with your next pot of Minestrone Soup!


List of Ingredients




2 cups flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sage leaves, crumbled
1/2 cup freshly chopped parsley
1/4 cup Parmesan cheese, grated
1 1/4 cup buttermilk
1/4 cup butter, melted
1 egg

Recipe



Preheat the oven to 400°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 butter/sour milk, butter and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups two third full. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Serve hot with your favorite soup. Makes 1 dozen muffins