Herbed Whole-Wheat Recipe
Herbed whole wheat muffins are flavorful and aromatic little bakes made with whole wheat flour and aromatic herbs like basil, marjoram, oreagno and thyme. Baked with studded raisins, this muffn has a lovely texture and smells great. It is sprinkled with wheat germ for a crispy and nutri-packed crust.
Ingredients
| 1 cup whole-wheat flour 250 mL | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| 1/2 tsp baking soda 2mL | ||
| 1/2 tsp salt 2mL | ||
| 1/2 tsp dried basil leaves 2mL | ||
| 1/4 tsp dried marjoram leaves lmL | ||
| Oregano leaves | 1/4 Teaspoon, dried | |
| Dried thyme leaves | 1/8 Teaspoon | |
| Raisins | 3/4 Cup (16 tbs) | |
| Buttermilk | 1 Cup (16 tbs) | |
| 2 tbsp butter or margarine,melted 25 mL | ||
| Egg | 1 , beaten | |
| Wheat germ | 2 Tablespoon | |
Directions
In a large bowl, combine whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt, basil, marjoram, oregano, thyme and raisins.
In another bowl, whisk together buttermilk, butter and egg.
Add to flour mixture, stirring just until moistened and blended.
Spoon batter into prepared muffin tin, filling cups two-thirds full.
Sprinkle with wheat germ.
Bake in preheated oven for 15 to 20 minutes or until browned.
In another bowl, whisk together buttermilk, butter and egg.
Add to flour mixture, stirring just until moistened and blended.
Spoon batter into prepared muffin tin, filling cups two-thirds full.
Sprinkle with wheat germ.
Bake in preheated oven for 15 to 20 minutes or until browned.
Chef
