Savoury Herb Muffins

• 2 cups Whole-wheat pastry flour, or unbleached white flour
• 1 tablespoon Baking powder
• 1 teaspoon Baking soda
• 1/2 teaspoon salt
• 1 Tablespoon fresh oregano, chopped ( or 2 teaspoons dried oregano)
• 1 Tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)
• 1 Tablspoon fresh basil, chopped (or 2 teaspoons dried basil)
• 2 Eggs
• 1 Egg white
• 1 cup Nonfat buttermilk
• 2 tablespoons mildly flavored vegetable oil (I use canola)
• 2 teaspoons sugar (or 1 Tablespoon honey), less if you like.
• 1/4 cup Grated Parmesan cheese
• Additional oil for muffin pan(s), or cooking spray

1. Preheat oven to 400 degrees F. Lightly oil or spray a 12-hole muffin tin
2. Combine flour, baking powder, baking soda, herbal salt substitute, oregano, thyme, and basil in a large mixing bowl.
3. In another bowl combine eggs, egg white, buttermilk, the 2 tablespoons oil, sugar (or honey), and Parmesan.
4. Add the liquid mixture to the flour mixture, stirring briefly, then spoon into prepared muffin cups, filling two thirds full.
5. Bake for 25 minutes (For mini-muffins begin checking at 12 minutes, ovens vary. Mine usually take between 15 and 18 minutes.) Let cool slightly, then remove from tins.
6. Hope you enjoy! ~Mari (Once Upon a Plate)

flour, baking powder, baking soda, salt, fresh oregano, thyme, fresh basil, eggs, egg, buttermilk, mildly flavored, sugar, ubc

Taken from www.epicurious.com/recipes/member/views/savoury-herb-muffins-50043614 (may not work)