Herb Muffin 2

Preheat the oven to 160 °C fan and thoroughly grease a muffin tin, as the cups are used without paper liners.

In a large bowl, mix the flour, baking powder, baking soda, sugar, crushed bay leaf and freshly grated Parmesan evenly.

In a second bowl, beat the egg, buttermilk and (soft or melted) butter briefly until frothy.

Add the flour mixture to the buttermilk mixture and fold everything together only until no dry flour remains.

Fold the chopped parsley into the batter and fill the greased wells about two-thirds full each.

Bake the muffins on the middle rack for about 20–25 minutes until golden and they spring back when pressed lightly.

Let the muffins rest in the tin for 5 minutes, then carefully remove them and serve while still warm.