A popular item at French picnics is the cake salé, our version of the American quick bread. While I like to bake and slice a loaf for a party buffet, I find the muffin shape better suited to picnic enjoyment. Indeed these fresh herb muffins are a great picnic item, but it will also work well in place of bread with a salad of young greens and fresh goat cheese, or with a summer soup.
- 1 small bunch fresh flat parsley, leaves only
- 1 small bunch fresh cilantro
- 1 small bunch fresh chives
- 3 large organic eggs
- 120 ml (1/2 cup) plain yogurt or buttermilk
- 80 ml (1/3 cup) pesto, homemade or store-bought
- 25 grams (1/4 cup) freshly grated parmesan
- 150 grams (1 1/4 cup) all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sesame seeds
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Preheat the oven to 175°C (350°F) and grease a medium-size muffin tin, or line it with muffin liners.
- Rinse and dry the herbs, and chop them roughly. Set aside.
- In a medium mixing bowl, whisk together the eggs, salt and pepper until frothy. Add in the buttermilk, pesto, and parmesan, and whisk again.
- In a small bowl, sift together the flour and baking powder.
- Pour the flour mixture into the egg mixture, stirring with a wooden spoon until just incorporated. Don’t overmix the dough; it’s fine if a few lumps remain. Fold in the herbs.
- Scoop the batter into the prepared muffin tin, filling them to about two-thirds of their capacity. Sprinkle with sesame seeds and bake for 25 minutes, until golden. Transfer to rack to cool completely.