Parmesan and basil mini muffins
Whip up a batch of delicious Parmesan and Basil Mini Muffins with this easy recipe! Featuring a delightful blend of self-raising flour, Parmesan and cheddar cheese, dried basil, and a hint of sweetness, these mini muffins are perfect for any occasion. Enjoy them fresh from the oven, packed with savory flavor in every bite!
- 18 Apr 2025
- Cook time 10 min
- Prep time 25 min
- 8 Servings
- 8 Ingredients
Parmesan and basil mini muffins are the perfect bite-sized combination of savory flavors, featuring a delightful blend of parmesan and cheddar cheeses with the aromatic touch of basil. These versatile muffins are ideal for breakfast, snack time, or as a side dish to complement your meals.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan or line it with mini muffin paper liners.
In a large mixing bowl, combine 2 cups of self-raising flour, 1 teaspoon of baking powder, and 2 tablespoons of sugar. Mix well to ensure they are evenly distributed.
Add 1/2 cup of grated parmesan cheese and 1/3 cup of cheddar cheese to the dry ingredients. Stir until the cheeses are well-coated with the flour mixture.
In a separate mixing bowl, whisk together 3/4 cup of milk, 1/2 cup of olive oil, and 2 eggs until fully combined and smooth.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Add 2 teaspoons of dried basil. Fold the mixture gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Using a spoon or a small cookie scoop, fill each cavity of the mini muffin pan about 2/3 full with the batter.
Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Tips:
- For a more intense basil flavor, consider using fresh basil instead of dried. Chopped finely, 2 tablespoons of fresh basil should suffice.
- Make sure not to overmix the batter. Mix just until the ingredients are combined to ensure light and fluffy muffins.
- If you like a bit of a kick, try adding a pinch of red pepper flakes to the batter for a subtle hint of spice.
- These muffins can be frozen and reheated later. Just make sure they are completely cooled before wrapping them tightly in plastic wrap and placing them in an airtight container.
Enjoy your delicious Parmesan and basil mini muffins warm from the oven or at room temperature. Their savory flavor profile, enriched by the blend of cheeses and basil, makes them a fantastic choice for any occasion. Store any leftovers in an airtight container to maintain their freshness.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 1.60g | 4% |
| Sugar 5g | 5% |
| Fat | |
| Fat 20g | 23% |
| Saturated 4.28g | 14% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 50mg | 9% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.14mg | 10% |
| Vitamin B3 0.69mg | 4% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 0.01mg | 0% |
| Vitamin E 0.33mg | 2% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 1.87mg | 17% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 150mg | 5% |
| Selenium, Se 15ug | 27% |
| Sodium, Na 210mg | 14% |
| Zinc, Zn 1.14mg | 10% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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