Prep Time
30 minBake Time
20-25 minYield
12Rating
/rating_on.png "1 Star")
Loading...| 2 cups ROGERS FOODS ALL PURPOSE FLOUR | |
| 1 tablespoon baking powder | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon ground black pepper | |
| 1 cup shredded cheddar cheese | |
| 1/4 cup grated Parmesan cheese | |
| 2 tablespoons chopped fresh herbs (such as chives, parsley, or thyme) | |
| 1 cup milk | |
| 1/3 cup vegetable oil | |
| 1 large egg |
| 1. | 1. Preheat the oven: - Set your oven to 375°F (190°C). - Line a 12-cup muffin tin with paper liners or grease the cups. |
| 2. | 2. Mix dry ingredients: - In a large bowl, whisk together the flour, baking powder, salt, and black pepper. - Stir in the cheddar cheese, Parmesan cheese, and chopped herbs until they are evenly distributed. |
| 3. | 3. Combine wet ingredients: - In a separate bowl, mix together the milk, vegetable oil, and egg until well combined. |
| 4. | 4. Combine wet and dry ingredients: - Pour the wet ingredients into the dry ingredients. - Stir just until all ingredients are moistened; do not over-mix. |
| 5. | 5. Fill muffin cups: - Divide the batter evenly among the 12 muffin cups. |
| 6. | 6. Bake: - Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. - Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature. These muffins are perfect for breakfast, brunch, or as a savoury snack! |
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