Herbed Wheat Muffins Recipe

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Herbed Wheat Muffins Recipe
Herbed Wheat Muffins Recipe photo by Taste of Home
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Herbed Wheat Muffins Recipe

Read Reviews
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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Originally published as Herbed Wheat Muffins in Cooking for 2 Winter 2008, p48

Nutritional Facts

1 each: 196 calories, 5g fat (3g saturated fat), 33mg cholesterol, 293mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  1. 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.
  2. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Originally published as Herbed Wheat Muffins in Cooking for 2 Winter 2008, p48

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junkmeister User ID: 4920896 170951
Reviewed Feb. 24, 2010

"Lots of ingredients, but worth it. There actually light and kinda crunchy."

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