Sunday, October 03, 2010

Herb Muffins

The menu is changing at work because the seniors are getting bored and, quite frankly, so are us cooks. A whole bunch of new recipes are being tried out, and this one for herb muffins is one of them. Last night, I served these with beef stew, and judging by the lack of muffins coming back & getting chucked, it seemed like a success. Some seniors even wanted more, but I only had enough for one each. After sampling one myself, however, I don't think they are exactly my cup of tea. They were a bit too sweet. But that's just me. If anyone out there makes these, let me know what you think!

I made these pretty small, almost a mini muffin, and I got 39.

Herb Muffins

Dry Mixture:

4.5 cups flour
1.5 cups whole wheat flour
3/4 cup sugar
10.5 tsp baking powder
1.5 tsp salt
6 tbsp fresh basil, chopped (3 tbsp dried)
6 tbsp fresh parsley (3 tbsp dried)

Wet Mixture:

3 eggs
3/4 cup vegetable oil
3 cups milk

You know the drill: mix dry ingredients together in a large bowl; combine wet ingredients in a medium bowl. Add wet to dry. Combine. Scoop.

Bake at 400F for 25 - 30 minutes, or until done.

1 comment:

Future Grown-Up said...

Looking forward to seeing what you're posting with the new culinary workout at you think these might work for you personally if you cut down on the sugar in the recipe a bit?


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