A quick, savoury muffin speckled with fresh herbs! I didn’t use shredded cheese this time, but adding a 1/2 cup of sharp cheddar to the dry ingredient mix could only make these even better.

 

 

 

Herb Muffins (makes 8)

 

1 cup all-purpose flour

½ cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

3-4 tablespoons chopped fresh herbs (I used chives and basil)

1 egg

1/4 cup vegetable oil

½ cup plain yogurt

½ cup milk

 

Preheat oven to 200 C. Grease 8 holes of a 12-hole muffin tin.

In a mixing bowl, combine flours, baking powder, salt, garlic powder, and cayenne pepper. Add chopped herbs and stir.

In another bowl, whisk together egg, oil, yogurt, and milk.

Add the wet ingredients to the dry and mix just until combined – do not overmix!

Divide batter between the 8 muffin holes. Bake for 15 minutes, or until the muffins test done.