Welcome to the 80th edition of Muffin Monday here at Happy in Dole Valley! What began as an idea back in January 2011 has grown into a collection of now 80 muffin recipes -- most are very healthy and low sugar, but a few are compromise recipes for during the holidays [here, here, here, and here]. Have you checked out our Muffin Monday page yet? AnnaLynn and I are excited to announce that we're working on an e-book that will feature our favorite Muffin Monday recipes! Stay tuned as we hope to have it finished sometime this summer. :)
To celebrate #80, AnnaLynn and I invited Daniel to do the baking...
Too bad the lighting wasn't better for these photos, because Daniel really did a great job and was pretty happy with how these turned out! While our guest muffin baker was busy mincing garlic and measuring ingredients, AnnaLynn prepared a delicious potato stew for dinner...
Crispy bacon makes everything taste wonderful -- don't you agree?
And what did I do while all this cooking was going on in my kitchen? I took pictures, of course, and enjoyed the cooking show. Oh, and I got a bit of knitting done, too. What a joy it was to sit back and watch my children working happily together in the kitchen. :)
But back to today's muffin... These will make a perfect replacement for rolls or biscuits for dinner or even with a breakfast casserole -- enjoy!!
Savory Parmesan Muffins
(recipe inspiration here)
1.5 c. whole wheat pastry flour
2 T. Rapadura or other sugar of choice
1/4 t. baking powder
1/4 t. baking soda, aluminum free, please
1 t. rosemary, crushed
1/2 t. sea salt
1/2 t. black pepper
3/4 c. grated Parmesan cheese
2 eggs, lightly beaten
3/4 c. milk
1/2 c. olive oil
1 clove garlic, minced (or 1 t. garlic powder)
1/4 c. shredded Parmesan cheese for topping
Preheat oven to 350F and lightly grease muffin pan; we like to use coconut oil. Measure dry ingredients (flour through grated Parmesan) into a mixing bowl and whisk together to combine; set aside. Combine eggs, milk, oil, and minced garlic in a small bowl. Add wet mixture to dry ingredients, then fill prepared muffin cups with batter, dividing evenly. Sprinkle shredded Parmesan over tops of muffins and bake for 15 to 20 minutes in preheated oven. Check with a toothpick to be sure they're finished baking, then allow to cool slightly before serving. These are truly delicious and go well with just about any soup our stew; we served them with potato soup recently, and they were a major hit!
Please don't be shy about leaving a comment to let us know you were here! And while you are, please feel free to visit our Muffin Monday page for more deliciously healthy muffin inspiration!
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