Savory muffins with parmesan and rosemary, small cakes with a strong flavor, perfect to serve for an aperitif or as an appetizer accompanied by vegetables or cold cuts.

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Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 12 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 eggs
1 cup all-purpose flour
1 cup butter
Half packet instant yeast for savory preparations
1 pinch fine salt
1 cup grated Parmesan cheese
1 sprig rosemary
1/2 cup semi-skimmed milk

Tools

1 Bowl
1 Electric whisk
1 Spatula
12 Cupcake liners
1 Muffin pan

Preparation of Savory Muffins with Parmesan and Rosemary

First, melt the butter and set it aside.
Then, in a bowl, break the eggs, add 1 pinch of fine salt and beat them with an electric whisk until nice and frothy.
Now add the melted butter, which will have slightly cooled, and mix with the whisk until well combined with the eggs.
Now add the sifted yeast and flour, and the parmesan cheese, and mix everything well.
Finally, add the finely chopped rosemary and the slightly warmed milk.
Mix and fill the muffin liners about 2/3 full.
Bake at 350°F for 12/15 minutes.
Once cooked, let them cool slightly before serving.
And voilà… the savory muffins with parmesan and rosemary are ready to be served.