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
Preheat the oven to 350 degrees. Coat a mini muffin pan with nonstick cooking spray.
In a large bowl, stir together the cornmeal, flour, baking soda and powder, salt, Parmesan and herbs until well combined.
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.
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.
Recipe Courtesy Of
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