Parmesan and herb cupcakes
Fresh herb and Parmesan flavored savory cupcakes with a rich, fragrant aroma.
Ingredients
all-purpose flour
250 g / 9 oz / 2 1/4 cup
sugar
1 tbsp
Parmesan cheese (freshly grated)
50 g / 1 3/4 oz / 1/2 cup
salt
1/2 tsp
baking powder
1 1/2 tsp
baking soda
1/2 tsp
fresh flat-leaf parsley (chopped)
75 g / 3 oz
fresh thyme (chopped)
2 sprigs
fresh sage leaves (chopped)
4 slices
milk
275 ml / 9 fl oz / 1 cup plus 2 tbsp
butter (melted)
75 g / 2 1/2 oz / 1/4 cup plus 1 tbsp
large free-range egg (beaten)
1
Instructions
1
Preparation
Preheat the oven to 200°C/400°F/Gas mark 6. Line a 12-hole muffin tin with paper liners.
2
Mix dry ingredients
Sift the flour, salt, baking powder and baking soda into a large bowl. Add the chopped herbs and cheese, and mix well.
3
Mix wet ingredients
In a separate bowl, gently whisk the milk, melted butter and egg, then pour into the dry ingredients.
4
Bake
Stir until just combined, lumps are fine. Scoop into the paper liners and bake for 15-20 minutes until firm to the touch and golden.
