Fresh Herb Muffins

Name: Fresh Herb Muffins
Ingredients: 3 eggs; 1/2 teaspoon salt; 1/2 teaspoon white pepper; 1/2 cup buttermilk; 1/3 cup pesto sauce; 2 tablespoons grated parmesan cheese; 1 1/4 cups all-purpose flour; 1 tablespoon baking powder; 1 tablespoon fresh parsley leaves, chopped; 1 tablespoon fresh cilantro leaves, chopped; 1 1/2 tablespoons fresh chives, snipped; 2 ounces crumbled goat cheese; 1 tablespoon sesame seeds

13 ingredients

8 steps

Ingredients

3 eggs
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup buttermilk
1/3 cup pesto sauce
2 tablespoons grated parmesan cheese
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon fresh parsley leaves, chopped
1 tablespoon fresh cilantro leaves, chopped
1 1/2 tablespoons fresh chives, snipped
2 ounces crumbled goat cheese
1 tablespoon sesame seeds

Directions

1

Preheat the oven to 350° F and grease a medium-size muffin tin.
2

In a medium mixing bowl, whisk together the eggs, salt and pepper until frothy.
3

Pour in the buttermilk, pesto, and parmesan, and whisk again.
4

In a small bowl, mix together the flour and baking powder.
5

Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated. Don't overmix the dough; it's fine if a few lumps remain.
6

Add the fresh herbs and goat cheese and stir again to combine.
7

Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity and sprinkle each muffin with sesame seeds.
8

Bake for 25 minutes or until golden. Let cool for a few minutes on the counter and turn out on a rack to cool completely.