Best Fresh Herb Yogurt Muffins Recipes

CHEESE AND HERB MUFFINS

Cheese and Herb Muffins image

These give me a quick way to get bread on the table. It's just a basic muffin recipe that I've adapted. They're savory and cheesy and easily varied to your own tastes...use whatever cheeses and herbs you prefer.

Provided by cindy sandberg

Time 25m

Number Of Ingredients 15

Ingredients

MUFFINS:
3 c white whole wheat flour(or a combo of ap flour and whole wheat flour)
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp garlic powder
1/8-1/4 tsp cayenne
1/4 c minced fresh herbs(i like a combination of basil and parsley, or even just parsley for a milder flavor)
1 1/2 c shredded sharp cheddar cheese(parmesan works well too)
2 lightly beaten eggs
1/3 c light tasting olive oil or grapeseed oil
1 c plain yogurt
1 1/2 c milk
TOPPING:
1/3 c shredded sharp cheddar cheese
1 Tbsp minced fresh parsley(or other fresh herb)

Steps:

1. Preheat oven to 400F. Grease 24 muffin tins, or line with paper liners.
2. In a mixing bowl, combine the flour, baking powder, salt, garlic powder and cayenne and whisk together. Add the fresh herbs and the shredded cheese and toss until evenly distributed.
3. in another bowl, whisk together the eggs, oil, yogurt and milk.
4. Add the dry ingredients to the wet and stir just until combined-do not overmix.
5. Fill muffin cups a little over halfway. Sprinkle tops with the additional cheese and herbs. Bake for about 15 min. until golden brown and muffins test done with toothpick.

FRESH HERB MUFFINS

Fresh Herb Muffins image

This is a great savory muffin recipe that I modified from chocolateandzucchini.com. These are a flavorful alternative to a dinner roll and would be great on a picnic or at a bridal shower! Also, feel free to substitute with other herbs! I even "cheated" on a batch and used 2 Tbs of Gourmet Garden Italian herbs--and the muffins still tasted great! (When using Gourmet Garden, I suggest adding it when the pesto is added.) Enjoy!

Provided by Dwynnie

Categories Quick Breads

Time 45m

Yield 12 regular muffins

Number Of Ingredients 13

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

Steps:

Preheat the oven to 350° F and grease a medium-size muffin tin.
In a medium mixing bowl, whisk together the eggs, salt and pepper until frothy.
Pour in the buttermilk, pesto, and parmesan, and whisk again.
In a small bowl, mix together the flour and baking powder.
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.
Add the fresh herbs and goat cheese and stir again to combine.
Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity and sprinkle each muffin with sesame seeds.
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.

Nutrition Facts : Calories 96.4, Fat 3.5, SaturatedFat 1.6, Cholesterol 57.8, Sodium 254.1, Carbohydrate 11.3, Fiber 0.5, Sugar 0.8, Protein 4.8

FRESH HERB-YOGURT MUFFINS

Fresh Herb-Yogurt Muffins image

Here's a perfect place to use up an abundance of fresh herbs.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 1

Number Of Ingredients 8

Ingredients

1 cupYoplait® Original 99% Fat Free Orange Creme Yogurt
1/3 cup olive or vegetable oil
2 tablespoons chopped fresh basil, oregano or rosemary leaves or 2 teaspoons dried basil, oregano or rosemary leaves
1 egg
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups.
Beat yogurt, oil, basil and egg in large bowl. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups (about 3/4 full).
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

Nutrition Facts : Calories 155, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg