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Herbed Wheat Muffins

Total Time

Prep: 15 min. Bake: 20 min.


6 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.


  • 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.

Nutrition Facts

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

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