Parmesan Cheese Muffins
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Parmesan Cheese Muffins
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These Parmesan Muffins are cheesy, buttery and so soft! Perfect as a grab and go breakfast, snack or even as a side dish to stew or soup.
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Ingredients
- 1 cup warm milk see notes
- 1 (¼oz or 10g) instant yeast packet
- 1 tablespoon sugar
- 2 cups flour
- 7 ounces Parmesan Cheese grated
- Salt and freshly ground pepper to taste
- 1 teaspoon dry oregano
- 1 tablespoon fresh thyme leaves
- 1 egg
- ½ cup butter melted
Instructions
- In a medium bowl, combine the warm milk, sugar and yeast. Cover with a kitchen towel and let it rest for 5 minutes.
- In the meantime, combine the flour, parmesan, salt, pepper and herbs in a large bowl. Reserve.
- When the yeast is bubbly and smelling like beer, add the egg and melted butter and whisk until well combined.
- Pour the liquid mixture into the dry ingredients and stir or whisk until smooth. Do not overmix.
- Spray a muffin tin with cooking spray or grease with oil. Pour the batter into the muffin tray, being careful not to fill it all the way to the top. You can sprinkle the muffins with extra parmesan and herbs, if desired.
- Cover the tray and let the dough rise for 1 hour.
- Preheat oven to 350 degrees F.
- Once dough has risen, bake the muffins for 25 to 30 minutes, or until golden brown. Remove from oven and let them cool slightly. Then, remove the muffins from the tray to a cooling rack so they can cool more.
- Serve warm!
Equipments used:
Notes
- How hot should water be to bloom yeast?
- The water temperature should be between 105 and 110 degrees F. Water below 70°F may not be warm enough to activate the yeast. Water that's too hot (about 120 degrees F) can damage or kill the yeast. While a thermometer is an useful tool to have, you can find out the water's temperature by touching it: it should feel comfortably warm and not at all hot.
- °F may not be warm enough to activate the yeast. Water that's too hot (about 120 degrees F) can damage or kill the yeast. While a thermometer is an useful tool to have, you can find out the water's temperature by touching it: it should feel comfortably warm and not at all hot.
- Storage/Freezing
- Storage/Freezing
- Read blog post for storing and freezing suggestions.
- Read blog post for storing and freezing suggestions.
Nutrition Information
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Serving
1muffin
Calories
344kcal
(17%)
Carbohydrates
39g
(13%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
56mg
(19%)
Sodium
581mg
(24%)
Potassium
193mg
(6%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
458IU
(9%)
Vitamin C
2mg
(2%)
Calcium
481mg
(48%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6jumbo or 12 regular muffins
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 344kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 581mg | 24% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 481mg | 48% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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