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Muffins, Savory Herb

Source of Recipe

newspaper


List of Ingredients

2 cups flour
1 Tbsp baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 Tbsp fresh oregano, chopped OR 2 teaspoons dried oregano
1 Tbsp fresh thyme leaves OR 2 teaspoons dried thyme
1 Tbsp fresh basil, chopped OR 2 teaspoons dried basil
2 Eggs
1 cup buttermilk, I use low fat
2 Tbsp safflower oil (heart healthy oil)
2 teaspoons sugar OR I used 3/4 tsp Splenda
2-3 Tbsp Grated Parmesan cheese
1 tsp granulated garlic











Recipe

Pam spray a muffin tin
Combine flour, baking powder, baking soda, salt, oregano, thyme, and basil in a large mixing bowl.
In another bowl combine eggs, buttermilk, the 2 tablespoons oil, sugar or Splenda, Parmesan cheese and granulated garlic.

Add the liquid mixture to the flour mixture, stirring briefly, then spoon into prepared muffin cups, filling two thirds full.

Bake for 15-20 minutes at 400º - Let cool slightly, then remove from tins.

* Note: Use any herbs you like ~ for this batch I used dried spices called for and added 1 tsp dried chives. Sometimes I omit the dried chives and add freshly diced sweet onion.

Yield: This recipe makes 12 regular size muffins. Halve for 6 muffins or can use the mini muffin tins.