Recipe - Herb Muffins

Safflower oil to coat
Muffin tin
2 cup Wholewheat pastry flour
Or unbleached white flour
1 tablespoon Baking powder
1 teaspoon Baking soda
One half teaspoon Herbal salt substitute
2 teaspoon Dried oregano
2 teaspoon Dried thyme
2 teaspoon Dried basil
2 Eggs
1 Egg white
1 cup Nonfat buttermilk
2 tablespoon Safflower oil
1 tablespoon Light honey
One fourth cup Grated Parmesan cheese

1. Preheat oven to 400 degrees F. Lightly oil a 12hole muffin tin.

2. In a large mixing bowl, combine flour, baking powder, baking soda,
herbal salt substitute, oregano, thyme, and basil.

3. In a separate bowl combine eggs, egg white, buttermilk, the 2
tablespoons safflower oil, honey, and Parmesan. Mix together the contents
of both bowls, stirring briefly, then spoon into prepared muffin cups,
filling two thirds full.

4. Bake for 25 minutes. Let cool slightly, then remove from tins.

Makes 1 dozen muffins.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip