Savory Parmesan Herb Muffins In A Jar

Jar of homemade parmesan herb muffin mix next to a small pile of freshly baked savory muffins.

Savory Parmesan Herb Muffins In A Jar

Make several jars of savory parmesan herb muffin mix and enjoy delicious muffins whenever you get a hankering. They are great with soup. The mix makes a great gift, too!

Prep Time5

Cook Time0

Total Time5

Servings: Muffins

Author: Carlee

Ingredients

For The Savory Muffin Mix

2½ cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
¼ teaspoon paprika
1 Tablespoon dried chives
1 teaspoon red pepper flakes
¼ teaspoon garlic powder optional
¼ cup cornmeal
½ cup grated Parmesan cheese
⅓ cup dry buttermilk powder

To Make The Muffins

2 large eggs
1½ cups water
¼ cup neutral cooking oil

Instructions

To Make The Mix

In a small bowl, stir together the 2½ cups all purpose flour, 1 Tablespoon baking powder, 1 teaspoon salt, ¼ teaspoon paprika, 1 Tablespoon dried chives, 1 teaspoon red pepper flakes, and ¼ teaspoon garlic powder.
Layer the ¼ cup cornmeal, ½ cup grated Parmesan cheese, and ⅓ cup dry buttermilk powder in the bottom of a quart jar.
Spoon the flour mixture into the jar, packing down a bit as needed to get it all into the jar. Securely fasten the lid on the jar.
Add a tag or label with the baking instructions for later.

To Make The Muffins

Preheat the oven to 400℉ and either grease a muffin tin or place 12 paper wrappers into the wells.
In a large bowl, stir together the 2 large eggs, 1½ cups water, and ¼ cup neutral cooking oil.
Add the contents of the jar and mix until just combined.
Scoop the batter into the prepared muffin tin wells. They will be most of the way full.
Bake for about 20 minutes.

Notes

You can store homemade mixes at room temperature for several months. Make sure the container is sealed tight to prevent moisture from getting in. Store the mix in the freezer for up to a year.

Nutrition

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