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Herb and Cheese Muffins
Ingredients
| 200 g | flour, all-purpose |
| 1 1/2 tsp | baking powder |
| 50 g | Parmesan cheese, grated |
| 1/2 tsp | sage leaves, crumbled |
| 50 g | butter, melted |
| 1 tbsp | sugar |
| 1/2 tsp | baking soda |
| 20 g | fresh parsley, chopped |
| 350 ml | sour milk |
| 1 large | egg |
Method
Preparation time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a
Heat oven to 200°C. Grease bottoms of 12 muffin tins.
In a large bowl, combine flour, sugar, baking powder, baking soda, sage, parsley and cheese. Mix and blend well.
Add sour milk, butter and egg. Stir until moistened.
Fill prepared muffin tins about 2/3 full. Bake at for 15 - 20 minutes.
In a large bowl, combine flour, sugar, baking powder, baking soda, sage, parsley and cheese. Mix and blend well.
Add sour milk, butter and egg. Stir until moistened.
Fill prepared muffin tins about 2/3 full. Bake at for 15 - 20 minutes.
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