Herbed Wheat Muffins Recipe

Herbed Wheat Muffins Recipe photo by Taste of Home

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Shirley Glaab's perfectly seasoned muffins are just the thing for scooping up that last drop of soup or stew. They're also great with a cup of tea in the afternoon, writes Shirley from Hattiesburg, Mississippi.

This recipe is:

Diabetic Friendly

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Herbed Wheat Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

3/4 cup whole wheat flour
2/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons beaten egg
2/3 cup buttermilk
2 tablespoons honey
2 tablespoons butter, melted
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon

Directions

In a small bowl, combine the flours, cornmeal, baking powder, salt and baking soda. Combine the egg, buttermilk, honey and butter; stir into dry ingredients just until moistened. Fold in basil and tarragon.
Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Nutritional Facts 1 muffin equals 196 calories, 5 g fat (3 g saturated fat), 33 mg cholesterol, 293 mg sodium, 33 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Herbed Wheat Muffins in Cooking for 2 Winter 2008, p48