Herb muffins

Yield: 12 Servings

Measure 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

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

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