Food: Parmesan Muffins

Hi Friends,

So it is finally a nice crisp morning here in Florida and I awoke on this beautiful Sunday morning and thought I’d just laze around.  And then I got on Instagram….

Next thing you know, I’ve made Southern Living’s Parmesan Cheese Muffins and a couple of loaves of banana bread!

Oh Instagram…..

So here is the recipe that inspired me (and my review of what I would possibly change below)

Courtesy of Southern Living


2 cups self-rising flour
3/4 cup shredded Parmesan cheese
2 tablespoons sugar
1 cup milk
1/4 cup vegetable oil
2 large eggs


Combine first 3 ingredients in a large bowl; make a well in center of mixture.

Whisk together milk, oil, and eggs until well blended. Add to flour mixture, and stir just until dry ingredients are moistened.

Spoon mixture into lightly greased muffin pans, filling two-thirds full.

Bake at 400° for 15 to 18 minutes or until golden brown.

Breakfast Muffins: Add 1 cup cooked and crumbled ground pork sausage to flour mixture. Proceed with recipe as directed.

Blueberry Muffins: Omit Parmesan cheese. Increase sugar to 1/2 cup; proceed with recipe as directed, folding 1 cup fresh or frozen blueberries into prepared batter.

Cranberry-Orange Muffins: Omit Parmesan cheese, and add 3/4 cup sweetened dried cranberries and 1 tablespoon grated orange rind to flour mixture. Increase sugar to 1/2 cup, and proceed as directed.

 Telia Johnson, Birmingham, Alabama, Southern Living, October 2004

So here are mine…..

Parmesan Muffins

My first impression is that these are basically cheese biscuits based on the texture.  I also find them a bit bland without the addition of butter on them (especially when nice and warm so it melts right into them).  I could actually taste the sugar and it was not expected so I would definitely reduce that from 2 tablespoons.  I also think I would add just a touch of salt.  Maybe my parmesan wasn’t salty enough (I used Sargento) and this step would not be necessary with other brands.

They have a nice texture (if you think more along the lines of a biscuit) and a nice tang from the cheese.  I think they just need a bit “more”.  So I think the next time I will be brave and experiment with a few things.

So friends, have you tried these?  If so, what additions/modifications have you made?  Or do you love them just as they are?

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