Italian Herb Muffins

Whenever I make soup for dinner I also try to make a muffin or a bread to go with it.  Soup just doesn’t seem filling enough as a meal by itself for me.   I love to make muffins because they’re so easy and leftovers can be eaten frozen and/or eaten for breakfast.  These are an easy to make, savory muffin.  As the Mr. noted, they have an almost biscuit-like consistency.  The kids were surprisingly not big fans of these muffins.  However, I think that these muffins made a nice side to have with our soup.

Italian Herb Muffins
Recipe slightly adapted from One Perfect Bite
Yield:  10-12 muffins

Ingredients:
2 cups all-purpose flour
2 Tbsp. grated Parmesan cheese
1 Tbsp. sugar
1 Tbsp. Penzey’s Pasta sprinkle
3 tsps. baking powder
1 tsp. salt
1 egg
3/4 cup milk
1/2 cup vegetable oil

Directions:
1. Preheat oven to 400 degrees F.  Grease a 12 cup muffin tin (or you can use cupcake liners).

2. Combine flour through salt in a large bowl.  In another bowl combine the egg, milk and vegetable oil.  Stir the wet ingredients into the dry ingredients until combined.

3.  Fill muffin cups 3/4 full and bake in oven for 15-20 minutes until toothpick inserted into the center of a muffin comes out clean.  Cool for 5 – 1o minutes in the pan and then take the muffins out and let them continue to cool on a wire rack.

Sharing at the Tasty Tuesday Recipe Link-Up.