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Ingredients:

2 cooked artichoke Hearts & Stems

1/4 cup milk

1- 2/3 cup all-purpose flour

3 Tbsp. sugar

1/4 teaspoon salt

1/4 cup grated parmesan cheese, divided

2 teaspoon baking powder

1/4 teaspoon dried Italian seasoning

1/4 teaspoon baking soda

1/4 cup vegetable oil

1 egg, beaten

Directions:

Preheat oven to 400°F.

Mash cooked Artichoke hearts and bottoms with enough milk to make one cup.

In large bowl, combine flour, sugar, salt, 2 Tbsp. Parmesan cheese, baking powder, Italian seasoning and baking soda; mix well.

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.

Bake at 400°F for 20 minutes or until lightly browned. Remove from pan and cool on wire rack.

Savory Artichoke Parmesan Muffin - Ocean Mist Farms

Ingredients:

2 cooked artichoke Hearts & Stems

1/4 cup milk

1- 2/3 cup all-purpose flour

3 Tbsp. sugar

1/4 teaspoon salt

1/4 cup grated parmesan cheese, divided

2 teaspoon baking powder

1/4 teaspoon dried Italian seasoning

1/4 teaspoon baking soda

1/4 cup vegetable oil

1 egg, beaten

Directions:

Preheat oven to 400°F.

Mash cooked Artichoke hearts and bottoms with enough milk to make one cup.

In large bowl, combine flour, sugar, salt, 2 Tbsp. Parmesan cheese, baking powder, Italian seasoning and baking soda; mix well.

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.

Bake at 400°F for 20 minutes or until lightly browned. Remove from pan and cool on wire rack.