Savory Parmesan Muffins
Packed with the rich flavor of Parmesan cheese and aromatic herbs. Perfect for breakfast, brunch, or a savory snack, these muffins are easy to make and versatile enough to complement any meal. Enjoy them warm from the oven or at room temperature for a delicious treat that's sure to please
Servings: 12 muffins
Calories: 101kcal
Ingredients
- 1 tsp olive oil
- 1 onion peeled and diced
- 1 sprig of rosemary minced
- 12 spears green asparagus woody ends removed, cut into thin slices, 2-inch tips reserved
- ⅔ cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp turmeric
- 1 cup parmesan finely grated
- 5 eggs beaten
- 1 small bunch basil roughly chopped
- 1 small zucchini spiralized or julienned
- 1 small bunch of chives finely chopped
- Salt and pepper
Instructions
- Preheat the oven to 325°F (160°C). Line a 12-hole muffin tin with paper muffin cases.
- Heat the olive oil in a small frying pan over medium heat. Add the onion and rosemary and sauté for about 5 minutes until softened. Add the thinly sliced asparagus (but not the tips) and fry for another 3 minutes, before turning off the heat and leaving to cool to room temperature.
- Sift the flour, baking powder, and turmeric together, and add the parmesan.
- In a separate bowl, mix the eggs with the basil, and the onion-asparagus mix when cooled.
- Take generous pinches of the julienned zucchini and put into the bottom of the muffin cases. If your zucchini is larger (like mine was) you won’t need it all.
- Combine the flour mix with the egg mix, adding about ½ tsp each of kosher salt and black pepper. Spoon the mix into the muffin cases, coming almost to the top. Sprinkle with chives, and poke a reserved asparagus tip into each one.
- Bake for about 10 minutes, until risen, and golden brown. Remove from the muffin tin as soon as they’re cool enough to handle, and cool on a wire rack.
Nutrition
Serving: 1muffin | Calories: 101kcal | Carbohydrates: 8.4g | Protein: 6.2g | Fat: 4.8g | Cholesterol: 85mg | Sodium: 279mg | Sugar: 0.8g