Parmesan Oatmeal Muffins is a traditional British recipe for a classic savoury muffin with sage leaves, parsley and parmesan cheese baked into the batter. The full recipe is presented here and I hope you enjoy this classic British version of: Parmesan Oatmeal Muffins.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
280g unbleached plain flour
1 1/2 tsp baking powder
1/2 tsp dried sage leaves, crumbled
4 tbsp finely-grated Parmesan cheese
4 tbsp butter, melted and cooled
1 tbsp sugar
1/2 tsp baking soda
120ml (1/2 cup) fresh parsley, chopped
300ml buttermilk (see the home-made buttermilk recipe for making your own)
1 large egg
Method:
Combine the flour, sugar, baking powder, baking soda, sage, parsley and Parmesan cheese in a large bowl. Mix thoroughly to combine and set aside.
In a separate bowl combine the buttermilk (or sour milk), butter and egg. Beat well to combine then add to the dry ingredients and stir until just combined. Spoon the resultant batter into greased or lined muffin cups then transfer to an oven pre-heated to 200C (400F, Gas Mark 6) and bake for about 20 minutes, or until they are cooked through and a toothpick inserted into the centre of each muffin emerges cleanly.
Serve hot.
Like most muffins, this muffin can also be prepared in a microwave. To microwave, prepare the batter as above, but spoon the batter into 6 microwave-safe muffin cups, each of which has been lined with a double layer of paper baking cups. Fill the cups only half full and sprinkle the top of each muffin with cornflake crumbs.
Place in your microwave and cook on high powder for about 150 seconds, or until a toothpick inserted in the centres emerges cleanly. Remove the muffins from their pans and discard the outer layer of paper cup.
Allow to cool for 1 minute on a wire rack and serve warm. Repeat the cooking process with the remaining batter.
