Hi Clotilde,

With all the fresh herbs, your Herb Muffin is right down my ally - and if summer ever finds its way back to Munich, I'll have it on the list for the next picnic.

That was a very nice read. Makes me wish I had indulged in picnicking this summer. Here's hoping for a late summer heat wave!

fresh herb for muffins, what a great idea. so versatile and so healthy!

I sure like the photo, maybe all food should be pictured in its "native habitat", never mind china and chargers!

What serendipity! My son just returned my faithful old muffin tin. I will try this right away, with herbs from my garden and the market. A lovely summery treat. Thanks, Clotilde.

Clotilde, I'm a bit of a picnic fanatic and your ideas are inspiring. It looks like we're going to get a small break from our summer fog here in San Francisco this week, so I can't wait to pack up some of my favorite ideas from your list (sardines, of course; sandwich fixins, including anchovy paste and baba ghanoush; dessert sandwiches with raspberries and chocolate-hazelnut spread--yum!) and head out to Golden Gate Park. Thank you for the ideas!

these muffins sound great! however, my parsley has been taken hostage by no less than 6 future Black Swallowtail Butterflies... so i'll have to find an alternative source for my parsley... i'll be at the farmers market first thing on saturday!

Clotilde, you are always an inspiration. We have so many fresh herbs available in Seattle right now that farmers sell fistfuls at the market for one dollar. I'll have to experiment with the gluten-free version of this, but I will prevail!

Clotilde,
Could you enlighten me? What's Cilantro? Is it known by another name (i.e. what is it in french?)
We're having a barbecue on Saturday if it doesn't rain and I'd love to provide some of these muffins too. Thanks.

I had most of the herbs in my garden so I decided to make this last night. I don't have cilantro (too delicate to grow in the NE of the US and alot of work for little result) but I have lots of rosemary, thyme and sage so I added that plus the parsley and chives. the pesto makes the muffin very GREEN of course. and although it wasn't a dry muffin it really needed a little somethin-somethin. with a cheese spread or a juicy garden tomato topping, it was quite nice.

Last night, I had a dinner party for dear friends and made all recipes I had read on my favorite food blogs. Of course, I just had to try these muffins. Oh, they are bliss. I made the pesto fresh, which explodes in the mouth in little increments. And even with gluten-free flour, they were spectacular.

Thank you again.

I'm a retired flight attendant and seriously miss flying to Paris. I can hardly wait to read your new book. Thank you for being you.

Clotilde,

Just bought some fresh herbs this morning at our local co-op. Your picnic article with NPR is inspiring. Thank you for embracing the wonders of food. Kara

This was my first attempt at a savoury muffin. It has such simple flavors, the kind that makes you visualise the rustic fields, small garden in a farm house.... i replaced the parsley with dill and yet was awesome. thanks for sharing a recipe from your picnic basket, Clotilde! I had one question, though... if i would like to top the muffin with a slice of goat cheese and then bake which type of cheese would you recommend? I've no clue about the baking qualities of a cheese and hence seeking your help...

Light and fluffy, these muffins are really wonderful. Plus, despite my living at high altitude, they rose without adjustment (which never, ever happens). Thanks for sharing!