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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

  • 275 g plain flour
  • 1 tablespoon baking powder
  • 1 large egg
  • 225 ml milk
  • 1 teaspoon sea salt
  • 50g parmesan (freshly grated)
  • 50g spring onions (finely chopped)
  • 1 large sprig of fresh rosemary
  • mini muffin cases
  • Chopping board
  • Knife
  • Large mixing bowl
  • Electric or hand whisk
  • Cheese grater 
  • Sieve
  • Metal spoon
  • Mini muffin cases and muffin tin
  • Wire rack 
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

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

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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.
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