Savory Herb Cheese Muffins

I made these yummy muffins for my Bunco Salad Supper next week.  They're sitting in the freezer, until Monday.  Muffins freeze beautifully.  I wanted to make a savory muffin as well as a sweet one, because I have a lot of herbs growing on my patio, basil, sweet oregano, mint, thyme, rosemary, and cilantro, and chives We use a lot of herbs in our low sodium cooking, because if there is so much flavor from the herbs, who needs salt, right?  It is so much fun to step out onto the patio to go "shopping" for my herbs. Just remember, if you are using fresh herbs you have to use more almost double the amount of fresh herbs, than the dried herbs in the jar. Then I added a little cheese, even though I'm not a fan of cheese.

These muffins turned out so well, moist and bursting with lots of flavor from the herbs I used, basil, chives, rosemary, and oregano, in addition to the cheese. You can see the speckled herbs through out the muffins  My oregano plant on the far left, isn't doing too well, and the leaves were so small, that I had to supplement the oregano with some dried oregano, as well. Of course, I had to sample these little babies hot out of the oven, and was not disappointed. I do think that they would taste better warm, however, to get the full flavor of the herbs and cheese.

I finally got to meet The Mom Chef and Dudette, aka Christiane Bilezikian Potts and Sophie, who came to visit family. she grew up about 20 miles from me. It was such a pleasure to meet them, and go out to breakfast with them. Thanks, Christiane and Sophie, I had a great time.

Savory Herb Muffins Adapted from The California Culinary Academy and Once Upon a Plate

Makes 12 regular size muffins or 24 mini muffins

Ingredients:

2 cups Whole-wheat pastry flour, or unbleached white flour
1 tablespoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon salt (I didn't use)

1 Tablespoon fresh oregano, chopped ( or 2 teaspoons dried oregano)
1 Tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)
1 Tablespoon fresh basil, chopped (or 2 teaspoons dried basil)

1 Tablespoon fresh  chopped chives
2 Eggs
1 Egg white
1 cup Nonfat buttermilk or sour milk
2 tablespoons mildly flavored vegetable oil (I use canola)
2 teaspoons sugar (or 1 Tablespoon honey), less if you like.
1/ 3cup Grated Parmesan cheese (I used Colby Jack)

** You can any combination of fresh or dried herbs that you wish.

Directions:

Preheat oven to 400 degrees F. Lightly oil or spray a 12-cup or mini muffin tin

Combine flour, baking powder, baking soda, oregano, thyme, and basil, and chopped chives in a large mixing bowl.

In another bowl combine eggs, egg white, buttermilk, the 2 tablespoons oil, sugar,

Add the liquid mixture to the flour mixture, stirring briefly, then spoon into prepared muffin cups. Do not over mix, filling two thirds full.

Bake for 25 minutes (For mini-muffins begin checking at 12 minutes, ovens vary. Mine usually take between 12-15 15 and 18 minutes.) Let cool slightly, then remove from tins.

I  linked up my recipe to Brandie@The Country Cook's Weekend Potluck#22
Stop by and say Hi to Brandie!