As the weather here in Australia has gotten quite nice and toasty, I am not loving my oats for breakfast. I am normally pretty good at eating any food regardless of the temperature (roast turkey at Christmas is the classic case in point) but at the moment when I look at the oats in the cupboard my stomach basically says if you must to me.
I love yoghurt and honey for breakfast in summer but I don’t find it that filling and I may add rather a lot of honey. By the time lunch comes around I am starving, unless of course I have dived in to the biscuit tin at work. I am trying hard to get things back on track after a Christmas of unadulterated eating and in particular curb my sugar intake so the biscuit tin is not my friend.
Baking muffins in this heat is not ideal (anything that involves the oven is not ideal) but they do make a good breakfast and I find they make me feel fuller for longer than the yoghurt. I have a muffin board on pinterest where I collect muffin recipes that look interesting and I headed on over there to find a new muffin to try.
Traditionally I think of muffins involving sweet extra like fruit or chocolate (or both!) and you rarely see anything else at the cafes around town. I have found some great muffin recipes on the board and Teighan from Half Baked Harvest has just posted this amazing looking recipe for Vanilla Chia and Earl Grey Chocolate Banana Muffins. I so want to make these muffins. The chocolate drizzle looks amazing and I love Earl Grey tea – it is about the only tea I drink except for the free stuff at work and even then I am considering bringing in my own.
But they aren’t really cutting back on the sugar muffins. I thought I would give these more savoury parmesan and rosemary muffins a whirl. They aren’t completely sugar free but they probably have less than a lot of fruit muffins. I have to say I was not completely convinced by the recipe even though I love cheesy bread and I only made half a batch. But I was so wrong to have doubts. These are some of the best muffins I have ever eaten. They have gotten me thinking about other cheesy muffins I could try to make (one idea may also involve bacon cause how can you go wrong with cheese and bacon?)
The rosemary is definitely the secret ingredient. It makes sure the muffins aren’t too cheesy – and I did make a mistake with the muffins and put more cheese in than I was supposed to. The recipe says to set some of the parmesan aside to sprinkle on top, but I got carried away and put it all in the muffin and then *had* to sprinkle more on top. Oops.
These muffins are particularly delicious fresh out of the oven but I have frozen and unfrozen one or two or …. and they reheat well. I also prefer them without butter which is unusual for me and definitely a saving the calories bonus.
To make 6 muffins I used the following ingredients:
- 1/2 a cup of freshly grated parmesan (plus another tablespoon or two to sprinkle on top)
- 100g of plain flour
- 1 large egg
- 90 ml of low fat milk
- 60ml of extra virgin olive oil
- 1 tablespoon of sugar
- 1 tsp of baking powder
- 1/8th tsp of baking soda
- 1/2 tsp of minced garlic
- 1/2 tsp of finely chopped rosemary
- 1/3 tsp of salt
- 1/4 tsp of black pepper
Aside from the small cheese error, I made these as per the recipe. Preparation time is about 10 minutes and the muffins take 35 minutes to make, bake and cool. They have 220 calories in them which is slightly higher than some of the fruit muffins I have made but I don’t add butter so it all evens out.
You seriously have to give these muffins a try.