Tuesday 28 July 2020
It is freezing cold in Jo'burg. Fixing my hubby's slipper, I was watching Nataniël se Tafel on Showmax. In a recipe he used lots of fresh parsley.
That got me thinking of recipes using fresh parsley ... but I don't have fresh parsley in the house or garden. But there is a big Rosemary bush ... so I thought ... muffins. I mean really, what else?
Cheese and rosemary muffins
Makes 12 small / 6 big muffins
1 cup cheddar cheese, grated (or other cheese)
(I used ½ cup mature grated cheddar, ½ cup grated cheddar)
1 cup self-rising flour
1 tablespoon fresh finely chopped rosemary
Salt & pepper
½ cup milk
¼ cup sunflower oil
½ tsp crushed garlic (optional)
Preheat oven to 190 oC. Grease 12 /6 muffin pan. (I put squares of foil in each hole and spray it – keep muffin pan ‘clean’.) Mix the cheese and rosemary with flour, garlic, salt & pepper. Add the milk and oil into the flour mixture and stir with fork. It will be a stiff mixture. Spoon into the 12 holes and bake for 20 minutes. Let cool in pan for about 5 minutes, carefully remove the foil and let it cool down for 5 more minutes on wire rack. Enjoy.
Delicious!!! I could have used more salt. The fresh rosemary was just enough not to be overpowering.
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