The other night we were having Bean and Kale Soup for dinner and I just wasn’t in the mood for the cornbread that we generally have with it. Unfortunately I didn’t decide this until 30 minutes before dinner. That didn’t leave much time to find and make something new, at least that is what I thought. I found a recipe for Italian Herb Muffins in an old Taste of Home magazine I have. I had almost everything I needed so I gave them a try.
Italian Herb Muffins
- 2 cups all-purpose flour
- 2 Tablespoons grated Parmesan cheese (I didn’t have any so I left it out)
- 1 Tablespoon sugar
- 1 Tablespoon Italian seasoning
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/2 cup vegetable oil
In a bowl, combine all the dry ingredients, mixing until well combined. Add the egg, milk, and oil, stirring just until moistened.
Fill greased or paper-lined muffin tins three-fourths full. Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan. Serve warm.
These muffins were so light and delicious. They were the perfect addition to our dinner. 🙂