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Thursday, June 20, 2013

Italian Herb Muffins


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From the kitchen of One Perfect Bite...Not too long ago, only those who lived in ethnic areas of select cities, were able to buy decent bread. The rest of us had to make do, or learn to make our own. The proliferation of good bakeries has spread to the hinterland and these days only those who choose to, need still make their own bread. There are exceptions to be sure. Vacationers often find themselves in rural or remote areas where spongy white loaves are the only thing available. If they plan to cook and the menu demands bread, adjustments must be made. Now, while I love to cook, I don't make "real" bread while on holiday. I've been known to whip up a quick bread or muffins, but I'm not inclined to spend hours banging out crusty loaves, when the eerie and mournful wail of the loon lures me to the water's edge. I do, however, bring a handful of easy recipes that quickly produce toothsome substitutes for the bread we have at home. The muffins I'm featuring tonight are a study in simplicity. They come together quickly and the only equipment needed to make them is a bowl and wooden spoon. The muffins are savory and nicely flavored with herbs and a bit of cheese, and I think you'll find them to be a perfect accompaniment to serve with soup or the lighter stews of summer. The recipe, which comes from Taste of Home magazine, is foolproof. Here is how the muffins are made.


Italian Herb Muffins...from the kitchen of One Perfect Bite courtesy of Taste of Home

Ingredients:
2 cups all-purpose flour
2 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 tablespoon Italian seasoning
3 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup milk
1/2 cup canola oil
Garlic Butter
1/4 cup butter, softened
1/2 teaspoon garlic powder

Directions:
1) Preheat oven to 400 degrees F. Generously grease or paper-line 12 standard muffin cups.
2) Combine flour, cheese, sugar, Italian seasoning,baking powder and salt in a large bowl. In another bowl, combine egg, milk and oil. Stir wet ingredients into dry mixture just until moistened.
3) Fill muffin cups three-fourths full. Bake for 15-20 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 5 minutes, then turn out on a wire rack.
3) In a small bowl, combine butter and garlic powder. Serve flavored butter with warm muffins. Yield: 10 to 12 muffins.








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18 comments :

Ginny said...

MAKING these!!!! I have everything on hand, too!

Jeannie Tay said...

Yummy! If I were to bake muffins, I would bake savory ones rather than sweet....these look perfect!

Cindy said...

Muffins are always a hit--I am eating a chocolate zucchini mini muffin right now!
These savory muffins look yummy--love the addition of the garlic butter.

Kim G. said...

I sooooo know what you're talking about... The big loaf of way to flyffy bread and about no crust that we can find in little places... These muffins are a great substitution to bread for sure! I would love these!

From the Kitchen said...

I think these would make a nice companion to summer salads too. Hope you are enjoying the call of the loon!

Best,
Bonnie

Jenn S said...

These would have been perfect with our pasta last night!! Can't wait to try these! Thanks for sharing, Mary!

Big Dude said...

They look delicious Mary and I like the Italian flavors.

Bites from life with the barking lot said...

I loved this post! ...the eerie wail of a loon. I know that sound so well and it always thrills me. These muffins sound great.

David said...

Mary, These muffins are a nice variation on the standard fare. Would be great with Chicken cooked with Italian seasonings, pasta w/pesto, etc. Thanks for the recipe! Take Care, Big Daddy Dave

Tanna at The Brick Street Bungalow said...

There is something so soul satisfying about a simple bread. Thank you for sharing this one, Mary. blessings ~ tanna

Mr. & Mrs. P said...

These sounds delicious!! I wouldnt mind having some of these for dinner, heck i wouldnt mind having them for breakfast

Chris Scheuer said...

These look like the perfect compliment to a hearty winter soup! Which I serve a lot of in the cold months, great inspiration. Thanks!

~~louise~~ said...

You know me and my "yeastaphoibia" Mary. Now, this is my kinda muffin! I adore that it is savory and fairly easy too. (for the likes of me anyway)

Thank you so much for sharing, Mary...Enjoy those moonlit evenings:)

P.S. I guess you're going to miss the Picnic Game this year? We'll miss you:)

Rambling Tart said...

I do love savory muffins - and these sound delicious, Mary. I have a batch of ham and beans that they would accompany beautifully. :-)

Katz Tales said...

Simple and delicious. Thanks!

Joanne said...

These are the perfect dinner rolls!

lemonverbenalady said...

They look delicious as always Mary! Can't wait to try these. xo

Debra Ann Elliott said...

Yummy! Mary, thank you for stopping by Granny's Down Home Southern Cooking. Glad you like the Greek Chicken Liver Pie. Love your blog and will be stopping back by.

Blessings,

Debra

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