Herbed Wheat Muffins

Herbed Wheat Muffins
Taste of Home

3/4 cup whole wheat flour

2/3 cup all-purpose flour

1/4 cup yellow cornmeal

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

2 tablespoons beaten egg

2/3 cup buttermilk

2 tablespoons honey

2 tablespoons butter, melted

1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil

1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon

In a small bowl, combine the flours, cornmeal, baking powder, salt and baking soda. Combine the egg, buttermilk, honey and butter; stir into dry ingredients just until moistened. Fold in basil and tarragon.

Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 6 muffins.