Rosemary muffins

Here’s a savory recipe for rosemary muffins that are perfect as a side dish or for breakfast:

Ingredients:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
• ½ cup grated Parmesan cheese (optional)
• ½ cup milk
• ⅓ cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon garlic powder (optional)
• Freshly ground black pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, chopped rosemary, Parmesan cheese (if using), garlic powder (if using), and black pepper.

3. Mix Wet Ingredients: In another bowl, combine the milk, oil (or melted butter), and eggs. Whisk until well combined.

4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full.

6. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your savory rosemary muffins!