These flavorful muffins are great for breakfast or as an addition to soup or salad. They take only 10 minutes to prepare and 20 to bake – quick enough to always have freshly baked goodies on the table.
- 2 cups flour
- 1 tbsp baking powder
- ¾ cup plus 6 tsp grated Parmesan cheese
- ¾ cup mixed seeds (pumpkin seeds, sunflower seeds & pine nuts)
- ⅛ tsp salt
- 2 large eggs
- 1 cup buttermilk
- 6 tbsp melted butter
- Preheat oven to 400° F / 200° C. Line 12 muffin tins with paper liners.
- In a bowl mix together flour, baking powder, ¾ cup Parmesan, ½ cup seeds, salt and pepper to taste.
- In another bowl beat the eggs, buttermilk and melted butter. Pour the mixture into the dry ingredients and stir until just combined (don’t overmix).
- Spoon the batter in the muffin tins. Mix the remaining Parmesan and seeds and scatter over the muffins. Bake for 20 mins, until golden brown. Serve warm.
