Parmesan-Rosemary Mini Muffins

Parmesan-Rosemary Mini Muffins Recipe
Photo: David Prince; Styling: Linda Hirst
Parmesan and fresh rosemary combine for a major flavor profile in each tiny Parmesan-Rosemary Mini Muffin.

Yield:

Makes 2 dozen

Recipe from

Recipe Time

Prep: 20 Minutes
Bake: 12 Minutes

Ingredients

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

Preparation

1. Preheat oven to 375°. Line 2 (12-cup) miniature muffin pans with paper liners.

2. 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.

3. Bake 12 to 15 minutes. Serve immediately.

Note:

Julia Dowling Rutland,

April 2013
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