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Herbed Wheat Muffins

 Herbed Wheat Muffins
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.
6 ServingsPrep: 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 near the center comes out clean. Cool for 5 minutes before
  • removing from pan to a wire rack. Serve warm.
  • Yield: 6 muffins.

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Herbed Wheat Muffins (continued)

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.