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.
