Thursday, May 21, 2009

Savory Herb Muffins ~ Regular or Mini size

The original recipe was from The California Culinary Academy, but I've tweaked it quite a bit to make it more to our liking.

Savory Herb Muffins
The following recipe will make 12 regular size muffins.
However, I usually halve the recipe; in that case it makes 24 mini-muffins (the cups of my mini-muffin tins are 1-ounce capacity each.)


2 cups Whole-wheat pastry flour, or unbleached white flour
1 tablespoon Baking powder
1 teaspoon Baking soda
½ teaspoon salt
1 Tablespoon fresh oregano, chopped ( or 2 teaspoons dried oregano)
1 Tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)
1 Tablspoon fresh basil, chopped (or 2 teaspoons dried basil)
2 Eggs
1 Egg white
1 cup Nonfat buttermilk
2 tablespoons mildly flavored vegetable oil (I use canola)
2 teaspoons sugar (or 1 Tablespoon honey), less if you like.
¼ cup Grated Parmesan cheese

Additional oil for muffin pan(s), or cooking spray

* Note: Use any herbs you like ~ for this batch I used fresh, snipped chives and fresh thyme leaves (increasing the amounts of each.) Minced garlic or shallot are a nice addition, too.


Preheat oven to 400 degrees F. Lightly oil or spray a 12-hole muffin tin

Combine flour, baking powder, baking soda, herbal salt substitute, oregano, thyme, and basil in a large mixing bowl.

In another bowl combine eggs, egg white, buttermilk, the 2 tablespoons oil, sugar (or honey), and Parmesan.

Add the liquid mixture to the flour mixture, stirring briefly, then spoon into prepared muffin cups, filling two thirds full.

Bake for 25 minutes (For mini-muffins begin checking at 12 minutes, ovens vary. Mine usually take between 15 and 18 minutes.) Let cool slightly, then remove from tins.

Hope you enjoy! ~Mari (Once Upon a Plate)