Italian Herb & Parmesan Muffins
These savory muffins go together in minutes, and are a great alternative to garlic bread. Don’t fret if you don’t have buttermilk on hand: It gives the muffins a more tender crumb, but can be replaced with regular milk.
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon garlic salt
- 1 tablespoon Italian seasoning, crumbled fine
- 1 cup finely grated Parmesan, divided use
- 2 large eggs
- 1-1/2 cups buttermilk
- 1/4 cup extra virgin olive oil, plus more for serving, if desired
- Butter for serving, if desired
In a large mixing bowl, combine the flour, baking powder, baking powder, soda, garlic salt, Italian seasoning, and 1/2 cup of the cheese. Make a well in the center.
In a smaller bowl, whisk together the eggs, buttermilk, and olive oil. Pour into the well in the dry ingredients, and stir the batter just until it’s combined. (It will appear lumpy. This is okay.)
Oil 12 muffin cups, spray them with cooking spray, or line them with disposable paper liners. (A nonstick muffin pan is preferred.) Divide the batter evenly between the cups. Sprinkle the tops of the muffins with the remaining Parmesan cheese.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the muffin tin directly on the grill grate and bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Cool for several minutes before removing from the muffin tin. Serve warm with butter or olive oil.