Herbed Biscuit Muffins

Herbed Biscuit Muffins

Ingredients:
1 tablespoon sugar
1 teaspoon dried thyme leaves
1 teaspoon crumbled dried marjoram leaves
½ teaspoon crumbled dried sage leaves
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons (½ stick) butter, melted

Directions:
2⁄ cup buttermilk
3
PREHEAT the oven to 400°F. Lightly grease 12 cups of a muffin tin.
In a large bowl, combine the flour, sugar, thyme, marjoram, sage, baking powder,
baking soda, and salt. Mix well.
Stir in the butter and buttermilk, until the mixture just forms a soft dough, about 20
strokes. Spoon the batter into the muffin cups, dividing evenly.
Bake until golden brown and a wooden pick inserted into the center of a muffin comes
out clean, 12 to 15 minutes. Serve hot.
soup
SPRING TONIC SOUP WITH CROUTONS
SERVE THIS SOUP FOR LUNCH OR BRUNCH ALONG WITH A BOWL OF BIG, JUICY
STRAWBERRIES AND FRAGRANT CARDAMOM-SCENTED SCONES.
Makes 4 or 5 servings