Description
These delicious cheese and herb muffins are savory, fluffy, and packed with flavor, making them a perfect snack, breakfast treat, or side for soups and salads.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 1/2 cups shredded cheddar cheese
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, oregano, and basil.
- Stir in the shredded cheddar cheese until evenly coated.
- In another bowl, whisk the eggs, buttermilk, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Fold in the chopped fresh parsley.
- Spoon the batter evenly into the prepared muffin tin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Feel free to use other herbs like thyme or chives for variety.
- These muffins freeze well for up to 2 months.
- Reheat in the oven or microwave before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg