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Parmesan-Muffins - Food Gypsy

Parmesan Muffins – Who Moved My Cheese?

Up since 4:15AM… why fight it?!  Restless, thoughts rattle through my head… “how will I ever get caught up on the blog”.  So many miles.   So many stories and a new chapter about to unfold (three more sleeps ‘till school starts… Le Cordon Bleu…) serious cooking.

Have you ever felt like that?  Felt like there was no way you could ever catch up… never be good enough… never do the job well enough.  A mouse in a maze and someone, moved the cheese.  So I did what I do best in the early hours of the morning; bake!

After my years years at the Inn I can make a variety of sweet and savory items half asleep. What’s for breakfast this morning?  What scent is wafting down the halls to drive my neighbors crazy?  Parmesan muffins.  Umami… savory… cheesy… slightly salty.

Among my most popular recipes from my years at the Dragonfly Inn.  It’s been a while,  wonder if I’ve lost my touch?

… 5:48A…

Getting used to a new kitchen; burnt my arm on the oven and there’s flour on the floor… Chez Gypsy is now officially ‘home’.  This is not my first baking extravaganza in this kitchen.  First was an apple pie this past weekend. Not quite a ‘disaster’ but certainly nothing I could proudly trot down the hall as a first offering.

Think of the gossip!

I shorted the pastry, forgetting that the pie plate was deep.  Not knowing the oven I overcooked the pie, so while it tasted terrific (light flaky pastry, sweet spicy apples), the crust barley contained the filling and had no edge and the apples were reduced to a tasty mush.  Perfect for those without teeth.  “Oh, don’t worry Grandma… just gum it.”  Not my best effort.

Moving on.

… 6:15A…

Maybe it’s the hour of the day, the familiarity of the recipe or the fact that this was such… fun… Parmesan Muffin perfection!  Light and airy. Warm and fragrant, this gives me hope.

Maybe I should just take the easy way, let the Gypsy tell a story or two, go with what’s familiar.  Giving myself full permission to do, write, say, shoot whatever the hell I want.   So what if the apples are mushy?!  Have another glass of wine and be bloody grateful there’s pie… made with love… from scratch.

I’m in charge of the cheese.  Why am I in this maze?  This is silly.  I’m not perfect.  Getting over it.  Like you’re not going to eat the pie unless it’s perfect.  Life is messy, I like it that way –  perfect in it’s imperfections.  Sometimes I burn things (shocking I know), I hate washing floors (there, I said it), and if given the option I will always choose ‘fun’ over ‘work’ every time.

That’s life.  Truth is: I love Food Gypsy.  I’m glad I started it… it brings me such… joy.  Hope you love it too, with all it’s imperfections and indulgences.  Let’s have some FUN.

Getting caught up won’t be so hard… where were we?!

Good Morning!
Have a coffee.  Grab a Muffin.

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Parmesan-Muffins - Food Gypsy

Parmesan Muffins

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A sharp savory muffin, these work equally well for breakfast, brunch or snack time. Serve warm. Equally delicious with raspberry jam, creamy scrambled eggs or a light tomato pasta. Savory, cheesy, Parmesan-y. Yummy!


  • 1 egg
  • ½ cup plain yogurt (or sour cream)
  • 1 cup milk
  • ½ cup butter, melted
  • 2 ½ cups flour
  • ½ cup Parmesan cheese, grated
  • ¼ cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon dried basil (to garnish)


  1. Preheat oven to 400° F (205°C) Prep 12- cup muffin tin, greased or lined with paper muffin cups.
  2. In bowl combine egg, yogurt, milk, and butter; whisk well.
  3. In another bowl combine flour, cheese, sugar, baking powder and salt. Make well in center pour in egg mixture. Stir until just blended.
  4. Spoon batter into prepared muffin tin, dividing equally. Top each muffin with a pinch of dried basil.
  5. Bake in pre-heated oven 400°F (205°C) for about 20 minutes.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Brunch
  • Cuisine: American


Cori Horton

Fearlessly cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, food marketing consultant, recipe developer and sustainability advocate. A Cordon Bleu trained chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and now shares all things delicious - right here.

This Post Has 3 Comments

    1. Ha ha ha… OK! Good to know. Kind of just, lettin’ ‘er rip…
      I like that you like that! Having fun, going WITH the flow. Why fight it, right?!
      This is supposed to be FUN…
      ~ Gypsy

  1. YUM! …..hummmm…I think I ate some of those at the Inn, in fact :-) Will have to bake them at the next brunch that we host here…Thanks for the ride!!!

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