Fresh Herb Muffins Recipe

Ingredients

• 1 small bunch fresh flat parsley, leaves only
• 1 small bunch fresh cilantro
• 1 small bunch fresh chives
• 3 large organic eggs
• 120 ml (1/2 cup) plain yogurt or buttermilk
• 80 ml (1/3 cup) pesto, homemade or store-bought
• 25 grams (1/4 cup) freshly grated parmesan
• 150 grams (1 1/4 cup) all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sesame seeds
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 175°C (350°F) and grease a medium-size muffin tin, or line it with muffin liners.
2. Rinse and dry the herbs, and chop them roughly. Set aside.
3. In a medium mixing bowl, whisk together the eggs, salt and pepper until frothy. Add in the buttermilk, pesto, and parmesan, and whisk again.
4. In a small bowl, sift together the flour and baking powder.
5. Pour the flour mixture into the egg mixture, stirring with a wooden spoon until just incorporated. Don’t overmix the dough; it’s fine if a few lumps remain. Fold in the herbs.
6. Scoop the batter into the prepared muffin tin, filling them to about two-thirds of their capacity. Sprinkle with sesame seeds and bake for 25 minutes, until golden. Transfer to rack to cool completely.