Herbs and Cheese Muffins

Muffin is a form of bread but looked like a cupcake. Muffins can be sweet or savory. Herbs and cheese muffins are great savoury muffins that can be served in breakfast. You can use any herb of your choice to make this muffin and adding cheese makes it absolutely delicious.

I am a kind of person who loves to make simple recipes with simple ingredients. You can check my blog, there is not a single complicated recipe. I don't try any recipe that looks complicated. I like to use whatever I have in my kitchen and always look for alternative ingredients available in my kitchen.

In this muffin recipe I have used some Indian pennywort leaves also known as Asiatic pennywort. In Assamese these leaves are called 'bor manimuni'. It's scientific name is Centella asiatica. I grew these in my little kitchen garden. Together with this herb I have also used some leaves of lemon basil.

Indian pennywort

The recipe of herbs and cheese muffin is very simple. You just require flour, eggs, herbs, milk and cheese. You can bake these muffins in muffin tins. But if you don't have muffin tins, don't worry, you can use paper cups. I have made these muffins in paper cups and look these looks so perfect. Now let's go to the recipe now.

Herbs and Cheese Muffins :

📎Course : Breakfast

📎Cuisine : Continental

🔪Preparation Time : 15 minutes

♨Cooking Time : 30 minutes
🕞Total : 45 minutes

🍴Servings : 8 muffins

INGREDIENTS:

2 cup all purpose flour (maida)
1/2 cup unsalted butter or vfegetable oil
1/2 cup milk
2 eggs
1 tbsp baking powder
1/3 cup grated cheddar cheese
1/2 cup finely chopped Indian pennywort and lemon basil leaves.
Salt and pepper to taste

METHOD:

In a large bowl beat eggs.
Add unsalted butter or vegetable oil. Mix well.
Add milk. Mix.
Add maida, baking powder, salt, pepper.
Add grated cheese and chopped herbs. With the help of a spatula mix everything well.
Spray oil in muffin tins
Pour the batter in muffin tins.
In a preheated oven, bake for 30-35 minutes at 180 degrees.
Get 8 big muffins with these much ingredients.

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List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name. Assamese name = English name Lai xaak(লাই শাক)= Mustard green Paleng xaak(পালেং শাক)= Spinach Horiyoh xaak(সৰিয়হ শাক)= Mustard plant Dhekia(ঢেকিয়া)= Fiddlehead ferns Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed Lofa xaak(লফা শাক)= Chinese mellow Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort Sofguti(চফগুটি)= Fennel Dangbodi(ডাংবদি)= Yard long been Kolmou(কলমৌ)= Water spinach Titamora(তিতামৰা)= Jute plant Tengamora(টেঙামৰা)= Roselle Bhekuri(ভেকুৰী)= Indian nightshade Squash(স্কচ্)= Chayote squash Bahgaj(বাহঁগাজ)= Bamboo shoots Betgaj(বেতগাজ)= Rattan shoots Sojina(চজিনা)= Drumstick Maan-dhania(মান ধনিয়া)= Long coriander Mosondori(মচন্দৰি)= Heart leaf Bhedai lota(ভেদাইলতা)= Skunk vine Zilmil(জিলমিল)= White goosefoot Moricha(মৰিচা)= Amaranth Khutura(খুতুৰা)= Green amaranth Oolkobi(ওলকব

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