Herbed Wheat Muffins (6 muffins)

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Herbed Wheat Muffins

Taste of Home

 

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

 

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 comes out

clean. Cool for 5 minutes before removing from pan to a wire rack.

Serve warm.

 

Yield: 6 muffins.

 

Nutrition 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.