INGREDIENTS:
- 3 cups white whole wheat flour or all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1/8- ¼ teaspoon cayenne
- ¼ cup minced fresh herbs (such as a combination of basil and parsley or whatever herbs you prefer)
- 1 ½ cups shredded sharp cheddar cheese (or your favorite dairy-free cheese)
- 2 eggs lightly beaten
- 1/3 cup Herbes de Provence olive oil
- 1 cup plain yogurt
- 1 ½ cups milk (or any dairy-free milk)
TOPPING:
- 1/3 cup shredded sharp cheddar cheese
- 1 tablespoon minced fresh parsley (or another fresh herb you prefer)
INSTRUCTIONS:
- Preheat oven to 400º F. Grease 24 muffin tins, or line with paper muffin cups.
- In a mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and cayenne. Fold in the fresh herbs and the shredded cheese until evenly distributed.
- In another bowl, whisk together the eggs, olive oil, yogurt, and milk.
- Add the dry ingredients to the wet and stir just until combined. Do not overmix.
- Fill muffin cups a little over halfway. Sprinkle tops with the additional shredded cheese and fresh herbs. Bake for 15 minutes until golden brown and the toothpick comes out clean.