Savory Herb Muffins
These little muffins are delicious served with soup for lunch on a cold day.
INGREDIENTS
- 1 cup buttermilk
- 1 egg
- 2 egg whites
- 5 tablespoons canola oil
- 2 tablespoons chopped fresh rosemary leaves
- 2 teaspoons fresh thyme leaves
- 2 tablespoons chopped flat-leaf parsley
- ¼ teaspoon dried marjoram
- ¼ cup grated Parmesan cheese
- ½ cup cornmeal
- 1¼ cups all-purpose flour
- ½ cup whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Preheat oven to 375ºF. Place paper liners into 12 muffin cups and set aside.
In large bowl, combine buttermilk, egg, egg whites, canola oil, all the herbs, Parmesan, and cornmeal, and mix well until combined.
Add flour, whole-wheat flour, baking powder and baking soda and stir just until dry ingredients are moistened.
Fill prepared muffin cups ⅔ full.
Bake for 20–25 minutes or until muffins are light golden brown and set. Remove from muffin cups and serve warm.
Yields 12 muffins
Calories: 161.90
Fat: 7.19 grams
Saturated fat: 1.05 grams
Dietary fiber: 1.39 grams
Sodium: 204.07 mg
Cholesterol: 20.27 mg
Rosemary
Rosemary is one of the herbs believed to reduce arterial inflammation. Try to find fresh rosemary. Dried rosemary is so stiff and brittle it has to be chopped very fine or it can be difficult to swallow. To use fresh rosemary, pull the thin leaves backward from the stem, then pile up and chop with a chef's knife.
