Parmesan-Rosemary Mini Muffins |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Parmesan and fresh rosemary combine for a major flavor profile in each tiny Parmesan-Rosemary Mini Muffin. 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 |
Directions:
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.
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