Back to Herbed Wheat Muffins

Print Options


Card Sizes

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


  • 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.

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.

Reviews for Herbed Wheat Muffins

Sort By :

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

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

Loading Image