These muffins have received rave reviews from so many of my cookbook readers. And thousands of page reads, here at Veggies…So easy to make and  always delicious. Adding crushed, dried herbs makes these muffins ideal to accompany any soup. Leave the herbs out, add your favorite jam or preserves and you have a satisfying breakfast to go. Enjoy!!!     

Makes 8 large muffins. 

2 C. unbleached white flour 

2 teas. baking powder 

 ½ teas. sea salt 

1 C. shredded sharp Cheddar cheese (no subs.) 

 Optional herbs: 1/2 – 1 T. crushed dried thyme or savory, 2T. chopped dried parsley, 1 teas. Mrs. Dash or Spike Seasoning Blend

1 C. milk 

1 large egg, beaten 

¼ C. light olive or vegetable oil 

Preheat oven to 400. Grease muffin tin and set aside. In a large bowl, combine flour, baking powder and salt. Add shredded cheese and  (optional) herbs and stir to combine. In a small bowl, combine remaining liquid ingredients. Add to flour mixture, stirring just to combine, don’t over-mix. Spoon into prepared muffin tin, filling each cup ¾ full. Bake 15-20 minutes or until a toothpick inserted in center of muffin comes out clean. Reduce heat to 350 after first 10 minutes if browning too fast.

Variation: Use buttermilk instead of regular milk. If using buttermilk, substitute  1 teas. baking powder  and  1 teas. baking soda instead of  the 2 teas. baking powder as written above.

Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.