Fresh Herb Dinner Muffin

These dinner muffins are so delicious! This recipe calls for chives and parsley. I have several more fresh herbs in my garden (rosemary, thyme, parsley, chives, and basil), so I added them all! It makes for such nice, green, specks of color in the muffin. Serve with fresh butter.

* If you do not have self-rising flour on hand, mix up your own. For every 1 cup of flour, add 1 1/2 tsp. baking powder and 1/2 tsp. salt.

Fresh Herb Dinner Muffin

  • 1  (1/4-oz.) envelope active dry yeast
  • 2  cups  warm water (110°)
  • 4  cups  self-rising flour
  • 3/4  cup  melted butter
  • 3/4  cup  chopped fresh chives
  • 1/2  cup  chopped fresh parsley
  • 1/4  cup  sugar
  • 1  large egg, lightly beaten

Preheat oven to 400°.

Combine yeast and 2 cups warm water in a large bowl; let stand 5 minutes. Stir in flour and remaining ingredients. Spoon batter into lightly greased muffin pans (made about 18 muffins), filling 3/4 full.

Bake at 400° for 20 minutes until golden brown.

Adapted from Southern Living


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