Parmesan and basil mini muffins
These Parmesan and basil mini muffins are a savory delight with a blend of parmesan and cheddar cheeses, perfect for any meal. They're easy to make and ideal as snacks or sides.
Cook time 10 min
Prep time 25 min
Ingredients:
2 cups self-raising flour1 tsp baking powder
2 tbsp sugar
1/2 cup grated parmesan cheese
1/3 cup cheddar cheese
3/4 cup milk (1% fat)
1/2 cup olive oil
2 eggs
2 tsp dried basil
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.
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.
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.
Parmesan and basil mini muffins FAQ:
Bake the mini muffins in a preheated oven at 375°F (190°C) for 15-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
Yes, you can store the Parmesan and Basil Mini Muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze them for up to 2 months.
You can substitute self-raising flour with all-purpose flour by adding 1 1/2 teaspoons of baking powder and a pinch of salt for every cup of all-purpose flour used.
The muffins are done when they are golden brown tops and a toothpick inserted into the center comes out clean, indicating that they are fully cooked.
You can substitute Parmesan with Grana Padano or Pecorino for a similar flavor. For Cheddar, any mild or semi-sharp cheese like Monterey Jack or Colby can work as alternatives.
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.
Nutrition per serving
8 ServingsCalories 220kcal
Protein 10g
Carbohydrates 33g
Fiber 1.60g
Sugar 5g
Fat 20g
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