Herbed Wheat Muffins

• 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

1. 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.
2. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350u0b0 for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

whole wheat flour, allpurpose, yellow cornmeal, baking powder, salt, baking soda, beaten egg, buttermilk, honey, butter, fresh basil, tarragon

Taken from www.tasteofhome.com/recipes/herbed-wheat-muffins/ (may not work)