 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Make a meal with Garden Vegetable-Pasta Soup, Congealed Berry Salads, and Whole Wheat Herb Muffins. Ingredients:
3 tablespoons whole wheat flour |
2 tablespoons all-purpose flour |
1/4 teaspoon baking powder |
1/8 teaspoon baking soda |
1/8 teaspoon salt |
1 teaspoon sugar |
1/4 cup nonfat buttermilk |
1 1/2 teaspoons vegetable oil |
1 teaspoon minced fresh chives |
1/8 teaspoon dried basil, crushed |
1 egg white |
vegetable cooking spray |
Directions:
1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk and next 4 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.
2. Spoon batter evenly into 2 muffin pan cups coated with cooking spray. Bake at 400° for 16 to 18 minutes or until golden. Remove from pan immediately.
|
|