Pat's Newest Receipe:

Cheese Herb Muffins

1 ½ cups buttermilk
2 eggs
3 tbsps olive oil
2 ½ cups flour
¼ cup each grated Parmesan and Mozzarella cheese
2 tsp baking powder
1 tsp baking soda
1 cup Cheddar cheese cubes (1/4” cubes)
  4 tbsps chopped fresh oregano and basil

  

In a large bowl, stir the buttermilk, eggs and oil together.  In a separate bowl sift together the
flour, baking powder, baking soda and sitr in the grated and cubed cheeses.  Stir in the chopped oregano and basil.   Combine the two mixtures together quickly, the batter will be lumpy, do not overmix.  Spoon into greased muffin tins and bake at 350F for 20 minutes or until muffins test done.  Good with soup for  lunch, or for Sunday brunch with scrambled eggs and crispy bacon.