Who says that a muffin has to be sweet! This Cheesy Herb Muffin is delicious made with onion and cilantro, just to name a few of the herbs that go inside these muffins.
Cheese Herb Muffins Recipe
Cheesy Herb Muffins
Topping: ¼ cup finely chopped onion
¼ cup finely chopped fresh parsley
1 ½ to 3 tsp. dill seed
1 tsp. chopped fresh cilantro
Muffins: 2 cups flour
1 Tbsp. sugar
3 tsp. baking powder
½ tsp. salt
¼ cup margarine
4 oz. Muenster cheese, cut into ¼-inch cubes
2 Tbsp. grated Romano cheese
1 cup milk
1 egg
In a small bowl, combine all topping ingredients; blend well. Set aside.
Preheat oven to 400 F. Grease 12 muffin cups. In a large bowl, combine flour, sugar, baking powder and salt; blend well. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in cheese.
In small bowl, milk and egg; blend well. Add to dry ingredients all at once; stir until dry ingredients are just moistened. Fill greased muffin cups ¾ full. Sprinkle topping evenly over batter in each cup; lightly press batter.
Bake at 400 F. for 19 to 21 minutes or until light golden brown. Cool 1 minute. Using a knife or small spatula, loosen sides of muffins. Remove from pan. Serve hot or warm. 12 muffins
(Recipe for the Cheesy Herb Muffins was in Pillsbury Classic Cookbook, Bake-Off 34th Contest Cookbook, page 24)
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