Parmesan & Herb Mini Muffins
Looking to elevate your cheese plate? These parmesan and herb mini muffins are the perfect soft and spongy vessel for dips, cheese and all the cured meats.
Equipment
- 1 mini muffin tray I used 1.5 silicone mini muffin trays
- 1 Large bowl
Ingredients
- 2 cups bread flour All purpose flour works as well
- 3 tsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 1 cup grated parmesan cheese finely grate it yourself vs using pre-grated store bought for best results
- 1 tbsp chopped fresh Italian parsley
- 3 fresh sage leaves chopped
- 1.5 tsp chopped fresh dill
- 2 tsp chopped fresh chives
- 1 tsp chopped fresh oregano
- 1/3 cup extra virgin olive oil
- 1 large egg
- 1.5 cup water
Instructions
- Start with the dry ingredients: In a large mixing bowl, combine the flour, baking powder, salt, sugar, and parmesan cheese. Give everything a good stir, then toss in all your chopped herbs—mix until the greens are beautifully speckled throughout the blend.
- Now for the wet team: In a separate bowl, whisk together the water, olive oil, and egg until smooth and well combined. Slowly pour this mixture into the dry ingredients, stirring as you go. You're aiming for a thick, pancake-like batter—if it’s too stiff, don’t hesitate to splash in a little more water.
- Fill the trays: Spoon the batter into a mini muffin tray, filling each cup about ¾ of the way to the top. They'll need some space to rise and puff up.
- Time to bake: Slide the tray into a preheated oven at 360°F and bake for about 25 minutes. They’ll come out pale but delightfully fluffy—press gently on the tops, and they should spring right back like little pillows.
