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Parmesan & herb muffins


  • Preheat oven to 180°C fan forced (200°C normal).
  • Combine the flour and salt in a large bowl.
  • In another bowl, whisk the buttermilk with the melted butter and eggs.
  • Make a well in the centre of the flour and pour in the milk mixture. Gently stir with a wooden spoon (don't over mix) and add 1 cup grated parmesan and the herbs and carefully fold in. 
  • Then place paper cases in 1-2 muffin tins and spoon in the mixture to two-thirds full. Sprinkle with a little more parmesan and cook in the oven for about 12-15 mins until puffed and golden brown.
  • Allow to cool on a rack before serving with a dollop of good butter or plain yoghurt on top.


  • 1 cup self-raising flour
  • a good pinch of salt
  • 1 cup buttermilk
  • just over 1/3 cup melted butter
  • 2 eggs, beaten
  • 1¼ cups freshly grated parmesan
  • ½ cup chopped fresh herbs (eg. basil, parsley & mint)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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