Serves: 5
Total Calories: 403
Yield: 11-12 Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat flour
1 cup unbleached flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground pepper
1/2 cup nutritional yeast flakes
WET INGREDIENTS
1 cup vegetable broth
3/4 cup milk
1 large egg
1 tablespoon soy sauce
2 teaspoons Dijon style mustard
2 teaspoons honey
GOODIES
3 ounces Swiss cheese grated
2 tablespoons olive oil
3 tablespoons onions chopped
2 cloves garlic minced
1 1/2 tablespoons dried tarragon

1. To prepare the goodie mixture, heat the olive oil in a small skillet over medium heat. Add the onion, garlic, and tarragon, and cook until soft—about 5 minutes. Remove from the heat and let cool to room temperature.

2. Preheat the oven to 400°F.

3. Sift together all of the dry ingredients, except the nutritional yeast flakes, in a large bowl and set aside.

4. In a small skillet, toast the yeast flakes over medium heat until they begin to brown. Add them to the dry ingredients along with the Swiss cheese, and stir to combine.

5. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodie mixture and stir to combine.

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

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

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

Nutritional Facts:

Serves: 5
Total Calories: 403
Calories from Fat: 109

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