Herb Muffins by Clotilde
February 05, 2006
The most fabulous food blog I've found to date has to be Chocolate and Zucchini by Clotilde. The site is run from her home in Europe and features mostly French cooking. I tried this herb muffin recipe posted also on NPR and adjusted the ingredients for what was in my pantry. You can do the same as long as you keep the liquid and dry ingredients consistent.
You will need: handful of chopped flat leafed Italian parsley and thyme, or basil (fresh); 3 eggs; 1/2 c buttermilk; 1 tbslp pesto; 1/4 fresh grated parmesan; 1 1/4 c flour; 1 tbsp baking powder; 1 tblsp sesame seeds; 1/2 tsp salt and pepper.
Preheat oven to 350 degrees.
Step One: Whisk the eggs with a blender or by hand until very frothy. Add salt and pepper.
Step Two: Pour in buttermild, pesto, parmesan cheese, and whisk until incorporated.
Step Three: Sift flour and baking powder into the bowl and stir ingredients together with a wooden spoon - do not over mix. It is okay if your batter is lumpy.
Step Four: spoon batter into muffin pan halfway full and sprinkle with sesame seeds and bake for 17-20 minutes.
