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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
3/4 cup king arthur premium 100% whole wheat flour |
2/3 cup king arthur unbleached 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 |
Directions:
1. 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.
2. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
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