Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, and pepper until well combined.
- In another bowl, mix the milk, olive oil, and beaten eggs until fully blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid over-mixing.
- Fold in the shredded cheese and chopped herbs until evenly distributed.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. To reheat, simply warm them in the microwave or toaster oven. Feel free to customize the herbs and cheese according to your preferences!
