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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