Herbed Muffins
Herbed Muffins
Ingredients:
- Whole wheat flour 180 gm
- Flour 75 gm
- Eggs 2 (large)
- Buttermilk 1 cup
- Baking powder 2 tsp
- Baking soda 1/2 tsp
- Salt 1/2 tsp
- Chopped chives 3 tbsp
- Chopped rosemary 1 tbsp
- Honey 2 tbsp
- Olive oil 1/3 cup
- Cheddar shredded cheese 1-1/2 cups
- Preheat oven to 400˚F (200˚C). Line a 12 standard muffin tin with paper or silicon liners. Set aside. In a bowl stir together flour, whole wheat flour, baking powder, baking soda, salt, chives and rosemary. Add 1-1/4 cups cheddar cheese from the total of 1-1/2 cups. Reserve the 1/4 cup, set aside.In a bowl whisk together the eggs until blended, then stir in the buttermilk, honey and olive oil. Pour over the dry ingredients and stir just until moistened. Spoon the batter into the prepared cups. Sprinkle with the remaining cheddar cheese evenly over the tops.Bake in the preheated oven for 15 to 18 minutes or until the tester inserted in the middle comes out clean. Let cool in the pan on the wire rack for 5 minutes, then turn out onto the rack. Serve warm or at room temperature.
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