Herb & Grits Muffins

Herb & Grits Muffins

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Herb & Grits Muffins

Herb & Grits Muffins

These are a wonderful pairing for any soup, especially good with chowders and my butternut squash soup.  Tender, moist and substantial.

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Herb & Grits Muffins


1 1/2 cups all purpose flour

1 1/4 cups instant grits (not regular or they do not become tender) or corn meal

3/4 cup cake flour (a lighter flour, lightens the muffin)

1/4 cup sugar

1 Tbl. baking powder

1 tsp. baking soda

1 tsp. salt

1/2 cup butter, cut into small pieces

1/3 cup olive oil

3 large eggs

1  1/3 cups buttermilk

1/4 cup fresh flat-leaf (Italian) parsley

2 Tbl. fresh minced chives or the green tops of green onions

2 Tbl. dried basil

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Preheat the oven to 375 degrees.

Grease 12 regular muffin cups with butter.

Cut butter into small pieces.Herb & Grits Muffins 1In a medium sized bowl combine the flour, instant grits or cornmeal, cake flour, sugar, baking powder, baking soda and salt.

Using an electric mixer on low speed, add the butter and olive oilHerb & Grits Muffins 2Mix until thick crumbs form.Herb & Grits Muffins 3Add the eggs, buttermilk, parsley, chives or green onion tops and basil.Herb & Grits Muffins 4Beat just until the mixture is smooth and the herbs are evenly distributed. do NOT over beat.

Spoon the muffin mixture evenly between the 12 muffin cups.Herb & Grits Muffins 5


Bake until golden, dry in the center and springy to the touch, about 20-25 minutes. A toothpick inserted into the center of the muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins.

 Serve the muffins warm or at room temperature.

Williams and Sonoma recipe

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Delicious Gourmet Flat Bread so easy to make

Easy Gourmet Flat Bread

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Delicious Gourmet Flat Bread so easy to make

Gourmet Flat Bread

Here is a recipe I created using fresh herbs and prepared crescent dough to make a flavorful and quick bread for an easy accompaniment to salads or soups.



1 – 8oz. can crescent dinner rolls

2-3 Tbl. fresh basil leaves, julienned or chopped

1 Tbl. fresh rosemary, chopped fine

2-3 Tbl. fresh chives, chopped fine

2 cups (8 oz.) Italian blend cheese


Preheat oven to 375 degrees.

Coat a 9×13 baking pan well with spray release.

Spread the dough out in the pan and press together with fingers to close perforations and evenly distribute the dough.

On top of the dough evenly sprinkle the Italian cheeses then the fresh herbs.

Bake until the dough is golden brown, about 10-15 minutes.

Serve hot.


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Recipe by Carrie Groneman, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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