Herb Muffins
| Yield: | 12 Servings |
| Categories: | Snacks |
| Safflower oil -- to coat | ||
| Muffin tin | ||
| 2 | c | Whole-wheat pastry flour |
| Or unbleached white flour | ||
| 1 | tb | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Herbal salt substitute |
| 2 | ts | Dried oregano |
| 2 | ts | Dried thyme |
| 2 | ts | Dried basil |
| 2 | Eggs | |
| 1 | Egg white | |
| 1 | c | Nonfat buttermilk |
| 2 | tb | Safflower oil |
| 1 | tb | Light honey |
| 1/4 | c | Grated Parmesan cheese |
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