HERBED WHEAT MUFFINS

Herbed Wheat Muffins image

Shirley Glaab's perfectly seasoned muffins are just the thing for scooping up that last drop of soup or stew. They're also great with a cup of tea in the afternoon, writes Shirley from Hattiesburg, Mississippi.

Provided by Taste of Home

Time 35m

Yield 6 muffins.

Number Of Ingredients 12

Ingredients

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

Steps:

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 inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 196 calories, Fat 5g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 293mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein.