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Parmesan Muffins

Parmesan Muffins


2 cups all-purpose flour
3/4 cup grated Parmesan cheese
2 teaspoons sugar
2 teaspoons Italian seasoning
2 teaspoons dried basil, parsley or cilantro flakes
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 1/4 cups buttermilk
1/4 cup canola oil


  1. In a large bowl, combine the flour, cheese, sugar, Italian seasoning, basil, baking powder, baking soda and salt.
  2. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened.
  3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Parmesan Muffins
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon
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