Parmesan Muffins

One more addition to my previous review. If you slice these thinly into about 6-8 slices each and toast them in your toaster ven, they make the best accompaniments to a Caesar salad. Break them up into smaller pieces, or serve alongside.

• RoniJordan

• Hanover, MA

• 1/5/2015

These were a last-minute inspiration to have with our penne and meatballs and salad last night. I took a couple of tips from other reviews and used 1/2 olive oil, 1/2 unsalted butter, and also steeped the chopped rosemary in milk. I also used Locatelli Romano instead of Parmesan...just my preference. A pleasant change from the usual garlic bread that accompanies this meal. Smiles all around the table.

• RoniJordan

• Hanover, MA

• 1/5/2015

For a second time I made these Parmesan Muffins with the changes I had imagined in a previous post. I substituted buttermilk (1/2 cup for a half recipe) for the regular milk, I used all butter instead of oil, omitted the mozza this time as I didn't feel it added much except calories, kept the tbsp of light sour cream, still left out the sugar, and stayed with the thyme/chive combo. I would like to give this an extra 1/2 fork rating to bring it up to 3 1/2. The only reason it doesn't get a 4 is because it's not chocolate!

• Nutellaluvr

• Calgary, AB

• 7/1/2013

I am everso grateful for notes other reviewers left because based upon them, I ended up with lovely muffins. I made a half recipe as mini muffins with the following changes: half oil/half butter, no sugar, add 1 tbsp sour cream, add 30 grams of grated mozzarella, fresh thyme (as my garden is out of rosemary), and add a few sprigs of minced fresh chives. All else the same. Bake at 350 for 13-14 mins. Totally lovely! Good crumb and texture. Next time I will sub buttermilk for the regular milk and perhaps add 2 tbsp extra as the batter was quite thick. Yum!

• Nutellaluvr

• Calgary, AB

• 6/29/2013

i had to register, just to express my gratitude for the hint with heating milk with rosemary - it was perfect. i can't imagine what they would have tasted like, had i thrown the rosemary directly in. i also pitched in some parsley stems into the milk, as i included parsley in the muffins. skipped the olive oil, regretfully! anybody try a parmesan crumble? and - mine came out rather pale-ish - what's all that about? to cheese up the muffin i would dare a percorino and will report back.

• kubelick

• nyc

• 9/4/2012

While this recipe seemed too strong as muffins at first try, the recipe seems to be good for more than simply muffins.Today I crumbled the muffins over bowls of chili with delicious results. I also plan to use the crumbled muffins as breading for chicken and/or pork chops.I will definitely make this recipe again. The next time I make the muffins, I will use a little less rosemary and cheese. I'm certain they will be delicious.

• Anonymous

• Michigan

• 1/16/2011

Thank you for the idea of half flower, half cornmeal substitute. I used gluten-free flour, maybe that was part of the downfall, too.

• Anonymous

• Michigan

• 1/13/2011

Thank you for the idea of half flour, half cornmeal. I used gluten-free flour, maybe that was part of the downfall, too. I will try again.

• Anonymous

• MI

• 1/13/2011

I will have to do this again 'cause so many people liked this recipe. I ended up with a perfumey and salty tasting muffin. It was completely inedible! I think I may have used too much fresh rosemary. I think we could cut way back on the parmesan too. I have another recipe where the rosemary is heated in the milk on the stovetop. After the milk comes to a simmer, the rosemary is removed, leaving behind only the taste of the rosemary, but not the fresh leaves. I liked that recipe much better. Will try again and report back. I am planning to pulverize the muffins I made and use them as breading on chicken or pork chops. Whew! Ick!

• Anonymous

• Michigan

• 1/13/2011

I incorporated some reviewers' suggestions to make this a 4 fork dish. Reducing the sugar to 1tbsp gives the muffins a faint sweetness that complements, instead of overpowering the other flavours. I replaced 1/2c of the flour with cornmeal for some texture, and added 1/4c diced roasted green chile for a southwestern flavour. I also made these in mini-muffin tins (12mins baking time) and they turned out incredibly.

• sashamol

• Tucson, AZ

• 10/20/2010

我读了所有的评论和非常skeptical about making this recipe, but I did it anyway and boy am I glad that I did. I also omitted all sugar, added 2 Tablespoons sour cream and some mozzarella cheese. I made them into mini-muffins and they were outstanding!! I hope this helps anyone sort out the mixed reviews.

• Anonymous

• Voorhees, NJ

• 12/3/2007

Thank you for a wonderful, EASY recipe! I made them exactly as the recipe stated and they were absolutely perfect. They are a nice change from garlic bread with Italian dishes. I used freshly grated Parmigiano Reggiano cheese. I will make them again and again.

• Anonymous

• Kingwood, TX

• 7/8/2006

I omitted all sugar, added a big dollop of creme fraiche to the olive oil, and made 24 mini muffins. Not bad.

• Anonymous

• Washington DC

• 2/8/2006

Ok, so I used 1 teaspoon of sugar instead of two. I used slightly less olive oil than is called for. A touch more garlic and added shredded cheddar, asiago and mozzerella to the parmesan... It was a HUGE hit! They were flying off the table. It's a great idea but the original recipe just needed some work. Experiment a little with it, it's worth it.

• petergi

• Montreal,QC (Canada)

• 7/9/2005

I found the cheese and sugar flavors an odd combination - threw them away after everyone in the family tasted them. Would rather try a totally savory cheese muffin.

• Anonymous

• Hanover, MA

• 2/16/2005