Pantry

• Offbeat Gourmet Red Pepper Jam (for dipping)

• 1/3 c all purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1/4 c chives, rosemary or combination (finely minced)

Dairy

• 1 large egg (lightly beaten)

• 1/3 c plain yogurt

• 1/4 c grated Parmesan cheese

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Directions

• Pre-heat your oven to 425 degrees. In a blender or food processor, pulse together the flour, baking powder, salt, egg and yogurt until combined.

• Add the Parmesan cheese and herbs and pulse to blend thoroughly (Batter will be runny).

• Spoon the batter into a 24 mini-madeleine mold.

• Bake in pre-heated oven for 10 minutes or until tops are very lightly brown.

• Remove from oven and allow madeleines to cool in their pan for 10 minutes. 

• Invert on a rack and allow to cool completely