Herb muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Safflower oil -- to coat | ||
| Muffin tin | ||
| 2 | cups | Whole-wheat pastry flour |
| Or unbleached white flour | ||
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Herbal salt substitute |
| 2 | teaspoons | Dried oregano |
| 2 | teaspoons | Dried thyme |
| 2 | teaspoons | Dried basil |
| 2 | Eggs | |
| 1 | Egg white | |
| 1 | cup | Nonfat buttermilk |
| 2 | tablespoons | Safflower oil |
| 1 | tablespoon | Light honey |
| ¼ | cup | Grated Parmesan cheese |
Directions
1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.
2. In a large mixing bowl, combine flour, baking powder, baking soda, herbal salt substitute, oregano, thyme, and basil.
3. In a separate bowl combine eggs, egg white, buttermilk, the 2 tablespoons safflower oil, honey, and Parmesan. Mix together the contents of both bowls, stirring briefly, then spoon into prepared muffin cups, filling two thirds full.
4. Bake for 25 minutes. Let cool slightly, then remove from tins.
Makes 1 dozen muffins.
Recipe By : the California Culinary Academy File