Rosemary and Parmesan Mini Muffins
About this recipe
Healthiness : (54 votes)
Difficulty: 
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Number of servings: 24

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Number of servings: 24
Ingredients
- 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
Equipment
- 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

- 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!

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Comments
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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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