Serves: 5
Total Calories: 343
Yield: 12 Muffins

DRY INGREDIENTS
1 cup whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup unbleached flour
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
WET INGREDIENTS
1 cup vegetable broth
3/4 cup milk
1/4 cup olive oil
1 large egg
GOODIES
4 canned artichoke hearts (water packed), drained and chopped by hand
1/2 cup chopped fresh basil
1 clove garlic minced

1. Preheat the oven to 400°F.

2. Sift together all the dry ingredients, except the Parmesan cheese, in a large bowl. Then add the cheese and stir to combine.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 343
Calories from Fat: 147

More Recipes from the The Complete Muffin Cookbook Cookbook:
Roasted Red Pepper Muffins
Artichoke Hearts with Basil Muffins
Barley-Mushroom Muffins
Bearaise Muffins
Brie-with-Brandy Muffins
Cashew Curry Muffins
Chutney Muffins
Cosmic Cottage Dill Muffins
French Onion Muffins
Garden Vegetable Cream Cheese Muffins
Hushpuppy Muffins
Jewish Rye Muffins
Mama Mia Muffins
Mexicali Corn Muffins
Nickerpumpel Muffins
Pesto Muffins
Eat No Muffin Before Its Time
Seedy Muffins
Spanakopita Muffins
Soysage Pizza Muffins
Spring Roll Muffins
Steven's Sun Dried Tomato Muffins
Stuffin' Muffins
Sun-Dried Tomato Corn Muffins with Cumin
Tomato Basil Muffins
Waldorf Muffins