Cheese And Herb Muffins Recipes

Steps:

• In a large bowl, combine the flour, cheese, sugar, Italian seasoning, baking powder and salt. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, combine the butter and garlic powder. Serve with warm muffins.

Steps:

• 1. Preheat oven to 400F. Grease 24 muffin tins, or line with paper liners.
• 2. In a mixing bowl, combine the flour, baking powder, salt, garlic powder and cayenne and whisk together. Add the fresh herbs and the shredded cheese and toss until evenly distributed.
• 3. in another bowl, whisk together the eggs, oil, yogurt and milk.
• 4. Add the dry ingredients to the wet and stir just until combined-do not overmix.
• 5. Fill muffin cups a little over halfway. Sprinkle tops with the additional cheese and herbs. Bake for about 15 min. until golden brown and muffins test done with toothpick.

Steps:

• Preheat the oven to 400F degrees.
• Combine the first 5 ingredients in a bowl.
• In another bowl, combine the beaten egg with the oil and buttermilk.
• Combine the wet and dry ingredients and stil until thoroughly mixed.
• Stir in the grated cheese and herbs Divide the batter amont 12 lightly oiled or paper lined muffin tins.
• Bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.
• Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.

Steps:

• Heat oven to 400 degrees 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 buttermilk (or sour milk), margarine and egg; stir just until dry ingredients are moistened.
• Fill prepared muffin cups 2/3rds full.
• Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean.
• Best served warm.

Steps:

• Preheat the oven to 400 degrees.
• Combine the first 5 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the yogurt, oil, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
• Fold in the grated cheese, corn kernels, and herbs.
• Divide the batter among 12 lightly oiled or paper-lined muffin tins. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of one tests clean.
• Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.
• Nutrition Information
• Per muffin:
• Calories: 172
• Total fat: 7g
• Protein: 4g
• Fiber: 4g
• Carbohydrate: 25g
• Cholesterol: 0mg
• Sodium: 160mg