Rosemary and Parmesan Mini Muffins

This recipe is in categories Baking, Party food, Picnic, Snacks, Starters

About this recipe

Healthiness : (37 votes) Difficulty: 3 out of 5 difficulty

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Number of servings: 24

Ingredients

Equipment

Making and cooking it

Always wash your hands before preparing food.

Preheat the oven to 200°C / Gas Mark 6 / Fan 180°C
Strip the rosemary sprig of all its leaves and throw away the woody stalk
Finely chop the rosemary
In large bowl, mix together the grated parmesan, chopped spring onions, rosemary and salt set aside
Whisk together the egg and milk
Sift the flour and baking powder into the egg mixture and gently fold in (try not to mix too much)
Fold in the cheesy mixture
Arrange your mini muffin cases in a muffin tray and spoon in the mixture.
Bake in the oven for about 20 minutes until golden
Allow to cool for 5 minutes, then take the muffins out of the tins and leave to cool on a wire rack
Serve warm or cold - delicious with spicy onion chutney!

Comments

There are 3 comments for this recipe.
Add a comment

Name: Saud	28th September 2015
Grat tast

Name: Tyler	19th March 2015
lovely recipe

Name: Philly	13th January 2012
This article achieved exactly what I wanted it to achieve.

Required fields are bold

Put the foil or metal sheets in the fridge to chillBreak up the milk chocolate into the medium...