Name: Parmesan and basil mini muffins
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1
Ingredients: 300.00 gm self-raising flour; 4.00 gm baking powder; 40.00 gm caster sugar; 250.00 ml firmly packed basil leaves, finely chopped; 125.00 ml finely grated parmesan cheese; 62.50 ml coarsely grated cheddar cheese; 193.13 gm milk; 113.75 gm extra light olive oil; 2 eggs; 30 small basil leaves, extra

Parmesan and basil mini muffins

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Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Try these simple parmesan basil mini muffins for a delicious savory treat - great for beginners!

Ingredients:

300.00 gm self-raising flour
4.00 gm baking powder
40.00 gm caster sugar
250.00 ml firmly packed basil leaves, finely chopped
125.00 ml finely grated parmesan cheese
62.50 ml coarsely grated cheddar cheese
193.13 gm milk
113.75 gm extra light olive oil
30 small basil leaves, extra

Instructions:

Preheat your oven to 200°C and lightly grease a mini muffin pan with 12 x 1 1/2-tablespoon (30ml) capacity.
Combine the sifted flour and baking powder in a bowl. Mix in the sugar, basil, parmesan, and cheddar. In a separate container, whisk together the milk, oil, and eggs. Pour the wet mixture into the dry ingredients. Stir with a large metal spoon until just combined.
Divide the mixture evenly into the muffin holes, filling them almost to the top. Gently press a fresh basil leaf onto the top of each muffin. Bake for 8 to 10 minutes until a skewer inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Repeat the steps with the rest of the mixture and basil leaves. Enjoy warm or at room temperature.

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