Rosemary Puffs

12
Servings

10m
Prep Time

20m
Cook Time

30m
Ready In

Recipe: #17570

February 24, 2015

Categories: Breads, Dairy, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kids Can Do It, Quick Meals, Brunch, Entertaining, Fall/Autumn, Winter, Oven Bake, Vegetarian, Make it from scratch, Flour, Muffins, Kosher Dairy more

recipe by:
MsPia

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recipe by:
MsPia

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Original recipe yields 12 servings

Metric US

Ingredients

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2 large eggs
1/2 cup oil
1 cup all-purpose flour
2 teaspoons baking powder

1 teaspoon salt
1/2 teaspoon coarse black pepper
1 teaspoon rosemary, very finely chopped
1/4 cup grated Parmesan cheese

Nutritional

Serving Size: 1 (32.5 g)
Calories 138.2
Total Fat - 10.4 g
Saturated Fat - 1.8 g
Cholesterol - 36 mg
Sodium - 285 mg
Total Carbohydrate - 8.3 g
Dietary Fiber - 0.3 g
Sugars - 0.1 g
Protein - 2.9 g
Calcium - 85.4 mg
Iron - 0.4 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step 1

Heat oven to 350 deg F.

Step 2

Spray 12 regular muffin cups with non-stick cooking spray.

Step 3

Beat the 2 eggs and the oil, then the flour, baking powder, salt, pepper and Rosemary. Mix well until smooth.

Step 4

Spoon batter into muffin cups, filling about three-fourths full. Sprinkle with Parmesan cheese.

Step 5

Bake in preheated oven for 20 - 25 minutes, until puffed and golden.Best served warm.

Tips & Variations

No special items needed.

Tags : Breads Muffins

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