|Getting Low on Frozen Herbs!|
|Some Pretty Tired Parsley!|
|Chive Muffins and Parsley Dill Soup!|
|One of My Favorite Cookbook Collections from the Culinary Artist, Nancy Reppert!|
Every winter season I always say I'm going to make more soup and I don't. So I wanted to end winter with an herbal bang. I found some parsley that had been hanging around in the freezer for a while and needed to be used. Here is our favorite parsley dill soup recipe and to go with it, Nancy's Chive Muffin Recipe. I know you will enjoy them. The Herbal Husband had to have several so my share has been reduced! So with her kind permission, here is Nancy's recipe.
Yield: 1 Dozen
2 c. flour
1 T. baking powder
1/4 c. dried chives (I used frozen.)
1 T. sugar
1 T. brown sugar
1 egg, lightly beaten
1 c. milk
1/4 c. margarine, melted
Combine flour, baking powder, chives (if using dried) and both sugars. Mix well. In another bowl, combine egg, milk and margarine. (Because my chives were a bit wet, I put them into the wet ingredients.) Add liquid ingredients to dry ingredients, stirring just until moistened. Spoon batter into a greased muffin tin. Bake at 400 degrees for 15-18 minutes or until lightly browned. (I baked mine for 17 minutes and they were perfect.)
Truly Nancy is a culinary artist and loves to play with food. Which is a very good thing! Her book would make a great Easter gift or for Mother's or Father's Day. I have gotten a lot of cold winter days this season to have soup and bread! In nine days or so, I hope someone flips the switch and we get warm weather with a lot of sun! Hope you are having a great day wherever you may be! Talk to you later.