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Rosemary and Parmesan Mini Muffins

This recipe is in categories Baking, Party food, Picnic, Snacks, Starters,
About this recipe:
Difficulty: 3
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Number of servings: 24


Making and cooking it
  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!