a burst of green freshness seemed just the thing to welcome the warming weather this weekend. as i considered what might do the trick, i remembered a stash of fragrant herbs i had in my fridge. herbs are easy to find, versatile, and so effective in delivering flavor. i find that a generous sprinkling makes a nice addition to almost any dish.
but so often herbs play a supporting role. why not embrace their springy goodness and make them the star? i decided to do just that with some savory muffins. i didn’t, however, have any eggs. thankfully, my tassajara bread book saved the day with its recipes for muffins with ingredients missing. i modified this technique with some herbaceous additions. the result was a fairly dense but still moist muffin that i’ve been eating for breakfast, lunch, and dinner!
savory spring muffins
makes 12 muffins
2 cups whole wheat flour
3/4 tsp salt
2 tsp baking powder
1/8 cup finely chopped thyme, rosemary, and sage, or a combination of your favorite herbs
1/4 cup olive oil
1/4 cup dark honey
1 cup milk
1. preheat the oven to 400° f.
2. in a medium bowl, combine the flour, salt, baking powder and herbs until well mixed. in another bowl, combine the oil, honey, milk, and 1 cup water. add the wet ingredients to the dry ingredients and fold until just combined. the mixture will still be slightly lumpy.
3. pour the batter evenly into greased muffin tins and bake for about 20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.