A small bunch of fresh flat parsley, about 25 sprigs
A small bunch of fresh cilantro, about 25 sprigs
A small bunch of fresh chives, about 20 sprigs
1/2 cup buttermilk
1/3 cup pesto
1/4 cup grated parmesan
1 1/4 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon sesame seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
A pat of butter to grease muffin tins
Preheat the oven to 350? F and butter a medium-size muffin tin (unnecessary if you use muffin liners or a silicon pan).
Rinse and dry the fresh herbs. Pluck the leaves from the parsley and cilantro and chop them roughly. Snip the chives and set aside.
In a medium mixing bowl, whisk together the eggs, salt and pepper until white and frothy. Pour in the buttermilk, pesto and parmesan, and whisk again. In a small bowl, sift together the flour and baking powder. Pour the flour mixture into the egg mixture, stirring with a wooden spoon until incorporated. Don?t overmix the dough; it?s fine if a few lumps remain. Add the fresh herbs and stir again to combine.
Pour the batter into the prepared muffin tin, filling them to about two-thirds of their capacity. Sprinkle with sesame seeds and bake for 25 minutes or until golden. Let cool for a few minutes on the counter and turn out on a rack to cool completely.
Yields 6 to 8 medium muffins
According to Clotilde:
This is a great picnic item, but it will also work well in place of bread with a salad of young greens and fresh goat cheese, or with a summer soup.