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We are currently harvesting organic and conventional romaine lettuce and romaine hearts in Coachella Valley, CA in Riverside County, which is NOT the growing region associated with the current Romaine Alert.

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Savory Artichoke-Parmesan Muffins

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Prep Time: 10 minutes
Cook Time: 20 minutes
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Dietary Preferences:

Vegetarian

Ingredients

  • 2 cooked artichoke hearts and stems
  • ½ cup water
  • ¼ cup milk
  • 1 cup all-purpose flour
  • 3 tbsp. sugar
  • ½ teaspoon salt
  • ¼ cup grated parmesan cheese, divided
  • 2 teaspoon baking powder
  • ½ tsp. dried Italian seasoning
  • ½ tsp. baking soda
  • ¼ cup vegetable oil
  • 1 egg, beaten

Directions

  1. Preheat oven to 400°F.
  2. Mash cooked artichoke hearts and bottoms with enough milk to make one cup.
  3. In large bowl, combine flour, sugar, salt, 2 tbsp. Parmesan cheese, baking powder, Italian seasoning and baking soda; mix well.
  4. Combine artichoke mixture, oil and egg; add to flour mixture, stirring just until moistened. Spoon into greased or paper lined muffin cups. Sprinkle tops with remaining Parmesan cheese.
  5. Bake at 400°F for 20 minutes or until lightly browned. Remove from pan and cool on wire rack.
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