|Sourdough Parsley and Parmesan Cheese Muffins|
I have taken a shine to this easy muffin recipe using self rising flour. Self rising flour is easily made at home. The advantage of making your own, would be that you can choose the ingredients that go into the flour mix, just like choosing the other foods you feed your family. I prefer using part whole wheat flour when I make self rising flour. The choice is your own. You can find an easy recipe here. This smaller recipe is perfect just for the two of us.........
Sourdough Parsley and Parmesan Cheese Muffins
by the seat of my pants
425 degree oven
1 1/2 c self rising flour
4 T full fat mayonnaise
1/4 c Parmesan cheese
1/2 c chopped fresh parsley
2/3 c sourdough starter - note: a wet starter (50/50 mix of wet to dry) works best
3-4 T milk - if needed
Cut mayonnaise into flour until mixture resembles coarse crumbs.
|Fresh Parsley is delicious in foods, and a wonderful source of vitamins.|
Stir in parsley and Parmesan cheese.
Stir in starter and milk if needed. Do not over mix.
Divide into 6 muffin cups, bake 15-18 minutes, or until done in your oven. Muffins will be very light in color, do not over bake.
|Sourdough Parsley and Parmesan Cheese Muffins, fresh from the oven.|
Turn on their sides in the muffin pan to cool briefly.
If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family.
You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!
this post shared with:
happiness is homemade @ mommy on demand
see ya in the gumbo @ ms enplace
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com
home acre hop @ prudent living
full plate thursday @ miz helens