How To make Herbed Breakfast Muffins

Herb-Baked Eggs with Ina Garten | Barefoot Contessa | Food Network

Ina's Herbed-Baked Eggs are inspired by eggs she ate in Paris! And they'll be perfect for your brunch lineup.

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Herbed-Baked Eggs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 min
Prep: 3 min
Cook: 9 min
Yield: 2 servings

Ingredients

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Directions

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.





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Herb-Baked Eggs with Ina Garten | Barefoot Contessa | Food Network

Herbed Muffins Recipe | How to Make Herbed Muffins

Herbed Muffins Recipe | How to Make Herbed Muffins

Tasty savory muffins with aromatic herbs is a great snack to have in light appetite. Use fresh herbs for more taste.

Whole wheat flour (chakki ata)180gm
Flour 75 gm
Eggs 2 (large)
Buttermilk 1 cup (1/3 cup yogurt+1/4 cup milk)
Baking powder 2 tsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Garlic chives 3 tbsp
Rosemary 1 tbsp
Honey 2 tbsp
Olive oil 1/3 cup
Cheddar shredded cheese 1-1/2 cups


1. Preheat oven to 400°F (200°C).

2. Line 12 standard muffin tin with paper or silicon liners.

3. Set aside.

4. In a bowl stir together flour, whole wheat flour, baking powder, baking soda, salt, chives and rosemary.

5. Add 1-1/4 cups cheddar cheese from the total of 1-1/2 cups.

6. Reserve 1/4 cup of cheese set aside.

7. In bowl whisk together the eggs until blended, then stir in buttermilk, honey and olive oil

8. Pour over dry ingredients and stir just until moistened.

9. Spoon batter into prepared cups.

10. Sprinkle with remaining cheddar cheese evenly over the tops.

11. Bake in preheated oven for 15 to 18 minutes or until tester inserted in middle comes out clean.

12. Let cool in pan on wire rack for 5 minutes, then turn out onto rack.

13. Serve warm or at room temperature.

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An elevated take on a traditional side dish, these cornbread muffins are made with blue cornmeal and yellow corn kernels for an added touch of sweetness, texture, and color!

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Easy Chia Orange Cranberry Muffins. 6 Main Ingredients!
RECIPE:

Make these in 1 Bowl or a Blender. Add seasonal berries of choice.
These Zesty, Soft Breakfast Muffins are simple and full of flavor. Vegan Nut-free Soy-free Recipe. Makes 11 to 12 muffins.

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Wheat Germ Muffins -- Lynn's Recipes

Lynn demonstrates how to make healthy Wheat Germ Muffins that are perfect for breakfast. From Hodgson Mill.

1 egg
1 cup milk
1 cup Wheat Germ
4 Tablespoons brown sugar or honey, (I used honey)
4 teaspoons baking powder
1 cup Whole Wheat Flour
¾ teaspoon salt
2 Tablespoons Canola Oil

Preheat oven to 400°. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

Beat egg with milk. Add wheat germ and let stand 1 minute until some of the moisture is absorbed. Sift in the dry ingredients. Add oil and honey. Stir until combined. Fill muffin cups about half full. Bake 15 minutes.

Makes 10-12 muffins.

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