Savory Parmesan Mini Muffins
Switch up your typical Italian dinner bread with these herby, cheesy little muffins. Or pop them in your mouth for a savory snack anytime. Freeze any extras.
Ingredients
- 1½ cups cornmeal
- ½ cup flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon Parmesan cheese
- 2 teaspoons basil
- 2 teaspoons dried oregano or marjoram
- 4 tablespoons unsalted butter, slightly cooled
- 1¼ cups buttermilk
- 1 egg, beaten
Directions
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Preheat the oven to 350 degrees. Coat a mini muffin pan with nonstick cooking spray.
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In a large bowl, stir together the cornmeal, flour, baking soda and powder, salt, Parmesan and herbs until well combined.
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When the butter has cooled, whisk in the buttermilk and egg. Pour the mixture into the dry ingredients and stir well but don’t overmix.
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Divide the batter evenly into the mini muffin pan. Bake for about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Serve warm or at room temperature.
