Herbed Breakfast Muffins

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Herbed Breakfast Muffins

 

1 tablespoon soy margarine

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons fresh herbs

1 cup soy milk

1 large egg, or substitute

3 tablespoons margarine

 

Use fresh chopped basil if serving muffins with a tomato dish. Parsley, dill or

chives can also be used if you prefer.

Grease 12 muffin cups with 1 tablespoon margarine. Heat oven to 450 degrees.

Combine in a mixing bowl flour, sugar, baking powder and salt. Add chopped

herbs. Combine remaining ingredients and add all at once to flour mixture. Stir

just enough to moisten. Batter will be lumpy. Fill muffin cups 2/3 full. Bake 20

to 25 minutes until golden brown.

Makes 12 muffins.