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Herbed Wheat Muffins Recipe

Herbed Wheat Muffins Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:6 servings

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

  • 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 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.