FRESH HERB MUFFINS

Fresh Herb Muffins image

Provided by Marsha Gardner @mrdick1950

Categories Muffins

Number Of Ingredients 12

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1 small bunch parsley
1 small bunch cilantro
1 small bunch fresh chives
1/2 cup(s) buttermilk
1/3 cup(s) pesto
1/4 cup(s) parmigiano-reggiano, grated
1 1/4 cup(s) all purpose flour
1 tablespoon(s) baking powder
1 tablespoon(s) sesame seeds, optional
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
- butter to grease muffin tins or muffin liners

Steps:

Preheat oven to 350 F and butter or line muffin tin.
Rinse and dry the fresh herbs. Pluck the leaves from the parsley and cilantro and chop them roughly. Snip the chives and set aside. In a medium mixing bowl, whisk together the eggs, salt and pepper until white and frothy. Pour in the buttermilk, pesto and parmesan, and whisk again.
In a small bowl, sift together the flour and baking powder. Pour the flour mixture into the egg mixture, stirring with a wooden spoon until incorporated. Don't over-mix the dough; it's fine if a few lumps remain. Add the fresh herbs and stir again to combine.
Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity. Sprinkle with sesame seeds (if so desired) and 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.