Recipes
Herb-Flecked Muffins
Source: www.washingtonpost.com
Servings: Makes 12 muffins
-
Ingredients:
- Nonstick vegetable spray oil
- 2 cups flour
- 2 teaspoons sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt, or to taste
- ¼ teaspoon white pepper
- 1 egg
- About 1 cup milk
- 8 tablespoons butter, melted and cooled
- About ½ cup finely chopped fresh sage (may substitute another herb)
- About ½ cup finely chopped fresh parsley
Instructions:
Preheat the oven to 400° F. Lightly coat 12 muffin cups with spray oil.
In a large bowl, combine the flour, sugar, baking powder, salt and pepper. Set aside.
In a bowl, combine the egg, 1 cup milk and the butter. Using a wooden spoon, slowly stir the liquid mixture into the flour mixture and stir just until combined. If the batter appears dry, add additional milk, 1 tablespoon at a time. Add the sage and parsley and mix just until combined. Do not overmix.
Divide the batter evenly among the prepared cups and bake in the preheated oven for 22 to 24 minutes, until the tops spring back when gently touched and a tester inserted in the center of a muffin comes out clean. Transfer the pans to a wire rack to cool for about 5 minutes. Invert the muffins onto the wire rack, turn right side up and set aside to cool.