Herb Muffins Recipe

From Dorothy McNett's Recipe Book.

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Herb Muffins

From Dorothy McNett's recipes at www.dorothymcnett.com. Serve as a breakfast or brunch food, or use as a wonderful dessert with a bit of dark chocolate sauce to drizzle.

1 cup unbleached all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
a few grindings of white pepper
2 eggs
1 cup milk
1/4 cup olive oil
2 tablespoons honey
1 cup coarsely grated carrot
2-3 tablespoons finely snipped fresh herbs, such as basil, parsley, lavender, rosemary...

whipped cream or Devonshire, dark chocolate sauce if desired

Preheat oven to 400 degrees. Place paper or silicone cupcake liners into muffin pan. In batter bowl, whisk the flours, baking powder, salt and pepper. In another bowl, whisk the eggs, milk, oil, and honey. Stir in the grated carrot and snipped herbs. Add to flour mixture and blend with spatula just until dry ingredients are moistened. Scoop batter into muffin cups and bake 20-25 minutes.

Recipe created 2010-04-07.

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