Cheesy Herb Muffins

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Cheesy Herb Muffins

These delicious little muffins are best eaten warm or reheated in the

microwave, so the tiny bits of cheese melt. The topping of minced onion

and herbs is really delicious too.

 

INGREDIENTS:

1/4 cup minced onion

1/4 cup minced parsley

1-1/2 tsp. dill seed

2 tsp. minced cilantro

2 cups flour

1 Tbsp. sugar

1 Tbsp. baking powder

1/4 tsp. salt

1/8 tsp. white pepper

1/4 cup butter, chilled

4 oz. Muenster cheese, cut into 1/4 " cubes

3 Tbsp. grated Parmesan cheese

1 cup milk

1 egg

 

PREPARATION:

Preheat oven to 400 degrees F. Grease 12 muffin cups and set aside.

Combine onion, parsley, dill seed, and cilantro in small bowl; set

aside.

 

In large bowl, combine flour, sugar, baking powder and salt and mix.

With pastry blender or two knives, cut in 1/4 cup butter until mixture

looks like coarse crumbs. Stir in cheeses.

 

In small bowl, combine milk and egg and beat well to blend. Pour into

dry ingredients and stir just until blended. Some lumps are okay. Fill

prepared muffin cups 3/4 full. Sprinkle each muffin with topping and

lightly press topping into batter.

 

Bake at 400 degrees for 19-21 minutes until muffins are firm and light

golden brown. Cool 1 minute in pan, then remove from pans and cool on

wire rack. 12 muffins