MAY/JUNE 2002
Add Comment (0)Walnut-Cheddar-Thyme Mini Muffins
These savory muffins are a lovely accompaniment to any light entrée and a nice change from standard rolls or bread. Use the Lemon-Dill Butter as a spread, but save the leftovers — a dollop tastes great on salmon or steamed asparagus.
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 tablespoon baking powder
3/4 teaspoon salt
2 teaspoons finely chopped fresh thyme
1 cup chopped walnuts
3/4 cup grated sharp cheddar cheese
3/4 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 tablespoons honey
1/2 teaspoon hot pepper sauce
