Wednesday, May 22, 2013

Savory Herb Whole Grain Muffins

So today was a great day when I was able to revamp (modify) a recipe I always use and try it out at work… Yea, great boss right!
So I took my whole wheat blueberry muffins and turned them savory… hope you like the recipe… the customers who they were made for did!!!
Herb whole grain muffins
1 c      all-purpose flour
 ¼ c    rye flour
¼ c     wheat germ
½  c    whole wheat flour
½  c    sugar
1T      baking powder
½t      salt
¼t      oregano, ground
¼ t     thyme, ground
¼ t     basil, ground or chopped
¼ t     rosemary, ground or chopped
1        egg
1 c      milk (can use reduced fat-2%)
¼ c     butter
¼ c     oatmeal

Yield one dozen muffins

1. Preheat oven to 400
°F. Grease 12 muffin cups (or use cup cake liners)
2. Combine flour, whole wheat flour, rye flour, wheat germ, sugar and salt in large mixing bowl.
4. Mix egg, milk, butter in another bowl. Stir egg mixture into dry ingredients until just combined (important to not over mix). Gently fold in herbs.
5. Scoop batter into prepared muffin cups. Bake muffins until golden brown, 18-20 minutes.
Optional:  Add shredded cheese
Herb Whole Grain Muffins

Close up
Have a great day.. keep cooking