Parmesan and Herb Muffins

12 Aug 2023

These tasty savoury muffins are perfect for a lunchtime treat or a picnic. Why not try one with some homemade soup?


100g Parmesan cheese
10g (about a handful) basil
10g (about a handful) chives
1-2 sprigs fresh thyme
250g self-raising flour
1 x 5ml spoon bicarbonate of soda
85ml sunflower oil
2 eggs
100ml semi-skimmed milk
100ml low-fat natural yoghurt


Weighing scales
12 hole muffin tin
12 x Paper muffin case
Chopping board
Sharp knife
Scissors (optional)
Measuring spoons
Mixing bowl
Wooden spoon
2 x Measuring jug
Metal spoon
Oven gloves
Pan stand
Wire rack


  1. Preheat the oven to 200°C/180°C fan or gas mark 6.
  2. Put the paper cases into the muffin tin.
  3. Grate the Parmesan.
  4. Wash and finely chop the herbs. Strip the thyme leaves, finely chop and measure ½ x 5ml spoon.
  5. Mix together the flour and bicarbonate of soda in a mixing bowl.
  6. Mix in the Parmesan and chopped herbs.
  7. Place the oil in the measuring jug.
  8. Beat the eggs separately in a second measuring jug and add to the oil. Rinse out the jug.
  9. Measure out the milk and natural yoghurt and add to the oil and egg mixture.
  10. Pour the wet ingredients into the dry ingredients and stir until combined.
  11.  Spoon the mixture into the paper cases.
  12. Bake for 15–18 minutes, until risen and just golden.
  13. Cool on the wire rack. Delicious served warm.

Skills used include:
Washing, weighing, measuring, chopping, mixing/combining, baking and cooling.

Top Tips

  • Chop the herbs as finely as you can. You could try using scissors to do this.

Something to try next time

  • Try replacing the herbs with oregano or parsley.

Prepare now, eat later

  • Cover and store in the fridge for up to 24 hours. Eat cold or reheat (only once) in a preheated oven at 180°C/160°C fan or gas mark 4 for 5-8 minutes or until piping hot.
  • Freeze the freshly baked muffins for up to 1 month, defrost thoroughly and reheat in the same way.