Whole Wheat Herb Muffins
Ingredients:
1 C all-purpose flour
1 C whole wheat flour
1/3 C sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp dried basil leaves, crushed
1/4 tsp dried marjoram leaves, crushed
1/4 tsp dried oregano leaves, crushed
1/8 tsp dried thyme leaves, crushed
3/4 C raisins
1 C buttermilk*
2 T vegan margarine or butter, melted
Egg replacer equal to 1 egg
2 T wheat germ
*To make vegan buttermilk, add 2 tsp lemon juice or vinegar to 1 C nondairy milk.
Instructions:
1. Preheat oven to 400°F. Grease 12 (2 1/2") muffin cups.
2. In large bowl, combine flours, sugar, baking powder, baking soda, salt, herbs and raisins.
3. In small bowl, combine buttermilk, margarine and Egg Replacer. Stir into flour mixture just until moistened.
4. Spoon into muffin cups. Sprinkle wheat germ over tops.
5. Bake 15 to 20 minutes or until lightly browned and wooden toothpick inserted in centers comes out clean. Remove from pan.