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.