Parmesan and fresh rosemary combine for a major flavor profile in each tiny Parmesan-Rosemary Mini Muffin.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
1 cup (4 ounces) freshly grated Parmesan cheese
2 teaspoons chopped fresh rosemary
1 large egg, lightly beaten
1 cup milk
1/3 cup roasted garlic-flavored olive oil or extra virgin olive oil
How to Make It
Preheat oven to 375°. Line 2 (12-cup) miniature muffin pans with paper liners.
Combine first 7 ingredients in a large bowl. Whisk together egg, milk, and oil in a small bowl; stir egg mixture into flour mixture just until blended. (Do not overmix.) Spoon batter by rounded tablespoonfuls into prepared muffin pans.
I did like the general taste of these muffins though would cut the cayenne to even less than in the recipe. Not that it made them too spicy, but the cayenne overpowered the rosemary way too much. Another tip, the dough is very sticky and especially difficult to get into a mini muffin cup. I ended up pulling out right sized pieced with my fingers.
If you like parmesan and rosemary, you may adore these muffins. Not that those flavors were overpowering, but the muffins were otherwise remarkable -- they had a thick texture, not as light as most muffins. Didn't impress me enough to want to make them again.
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