Muffins.co.nz

Servings: 12

Preparation Time: 0.25 hours

Ingredients

• 2 eggs
• 3/4 cup milk (I used 1%)
• 1/2 cup e.v. olive oil
• 1 cup grated parmesan (I of course used extra, and subbed romano)
• 1.5 cups all purpose flour
• 2 tbsp sugar (I may skip the sugar next time & see if they are even more savoury)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp finely chopped garlic (about one large clove)
• 1 tsp finely chopped fresh rosemary (i subbed 1-2 finely chopped scallions)
• about half a cup of finely diced deli ham
• 3/4 tsp salt
• 1/2 tsp black pepper

Cooking Instructions

Preheat oven to 175C.

Whisk eggs, milk & oil.

In another bowl, whisk half the cheese or slightly more than half with all other dry ingredients, then add wet ingredients to dry. Whisk to blend.

Line 12-hole muffin pan with paper liners and divide batter among them.
Top with the rest of the cheese.

Bake 20-25 minutes until tester comes out clean and tops are nice and golden. I checked mine at 20 min, and thought they needed 1 or 2 more minutes; they were a bit pale on top and the tester was clean but moist. But cleverly I neglected to put the timer on and sat down to share a bit of tallasiandude's breakfast -- at least 5 minutes later I jumped up with a shriek and yanked them out of the oven, fearing a panful of cinders. But they were just nicely golden and crunchy on top, so I guess this recipe is pretty forgiving. *grin*

Source:FoodNerd Archives. Used under a creative commons licence.