Serves: 5
Total Calories: 293
Yield: 11-12 Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup unbleached flour
1/2 cup rye flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup vegetable broth
1/2 cup nonfat buttermilk
1/4 cup water
2 tablespoons honey
1 tablespoon olive oil
1 large egg
1 teaspoon grated lemon peel
GOODIES
1 1/2 teaspoons chopped fresh sage or 3/4 teaspoon dried
1 1/2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried
1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

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

5. Bake for 15 to 20 minutes.

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

Nutritional Facts:

Serves: 5
Total Calories: 293
Calories from Fat: 38

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