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Herb Muffin Mix

 Herb Muffin Mix
Tina Gyles of Barnesville, Ohio stirs together a dried herb mix to add savory flavor to whole wheat muffins. But the blend also can be used to season chicken, pork, fried potatoes or vegetable side dishes. "Use your imagination," she suggests.
24 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1 tablespoon dried basil
  • 1 tablespoon ground coriander
  • 1 tablespoon dried thyme
  • 2 teaspoons ground cumin
  • 2 teaspoons dried minced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon paprika
  • ADDITIONAL INGREDIENTS:
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup milk
  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  • 1 tablespoon lemon juice

Directions

  • In a bowl, combine the first eight ingredients; mix well. store in a
  • cool dry place for up to 1 year. Yield: 2 batches (about 1/4 cup
  • total).
  • To prepare muffins: In a bowl, combine the flours, baking soda, salt
  • and 2 tablespoons herb mix. In another bowl, beat the eggs, milk,

2 of 2

Herb Muffin Mix (continued)

Directions (continued)

  • honey, oil and lemon juice; stir into dry ingredients; just until
  • moistened.
  • Fill greased muffin cups half full. Bake at 350° for 16-20
  • minutes or until a toothpick comes out clean. Cool for 5 minutes
  • before removing from pan to a wire rack. Serve warm. Yield: 1
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 122 calories, 4 g fat (1 g saturated fat), 37 mg cholesterol, 170 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.