Serves: 5
Total Calories: 638
Yield: 11-12 Muffins

DRY INGREDIENTS
1 cup whole wheat flour
1 cup unbleached flour
1/2 cup rye flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup low-fat ricotta cheese
1 cup vegetable broth
1/2 cup skim milk
1 tablespoon olive oil
1 large egg
GOODIES
4 teaspoons chopped fresh basil or 2 teaspoons dried
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried

1. Preheat the oven to 400°F.

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

3. Whisk the wet ingredients in a medium bowl. Do not use a food processor to combine the wet ingredients. 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: 638
Calories from Fat: 36

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