Whole-grain herb-cheese muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Minced onion |
| ½ | cup | Diced green bell pepper |
| 3 | tablespoons | Salad oil |
| 2 | tablespoons | Honey |
| 1 | tablespoon | Dijon mustard |
| 1 | cup | Milk |
| 2 | larges | Eggs |
| ¾ | cup | Grated cheddar cheese |
| 1½ | cup | Whole-wheat flour |
| ½ | cup | Yellow cornmeal |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Dry thyme leaves |
| ½ | teaspoon | Dry tarragon leaves |
| ½ | teaspoon | Salt; optional |
Directions
Preheat oven to 375øF, prepare pans. In a frying pan cook onion & pepper in 1 Tbsp of the oil until limp, about 7 mins, stirring often. Mix remaining oil, honey, mustard, milk, eggs & cheese. In another bowl, stir together flour, cornmeal, b/pdr, herbs & salt. Add the dry mix to the wet mix with the onion mixture, stir until just combined. Spoon into pans & bake for 20-25 mins or until well browned. Makes 12. 170 calories per muffin.
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