Title: Herbed Breakfast Muffins
Categories: Breakfast Muffins Diet Holiday
Yield: 12 Servings
| 1 | tb | Margarine |
| 2 | c | All-purpose flour |
| 2 | tb | Sugar |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3 | tb | Fresh herbs, * see note |
| 1 | c | Milk |
| 1 | lg | Egg |
| 3 | tb | Margarine |
* Use fresh chopped basil if serving muffins with a tomato dish. Parsley,
dill or chives can also be used if you prefer. 1. Grease 12 muffin cups
with 1 tablespoon margarine. Heat oven to 450 degrees. 2. Combine in a
mixing bowl flour, sugar, baking powder and salt. Add chopped herbs. 3.
Combine remaining ingredients and add all at once to flour mixture. Stir
just enough to moisten. Batter will be lumpy. 4. Fill muffin cups 2/3 full.
Bake 20-25 minutes until golden brown. Serving Ideas
: Serve with "Baked Tomatoes and Eggs" in this cookbook. Recipe by: Jo Anne
Merrill