INGREDIENTS

2 cups            unbleached white flour

1 tbsp.            baking powder

1 tsp.              baking soda

1/2 tsp.          salt

1 tbsp.            fresh oregano, chopped

1 tbsp.            fresh thyme leaves

1 tbsp.            fresh basil, chopped

2                     eggs

1                     egg white

1 cup              non-fat buttermilk

2 tbsp.            vegetable oil

1 tsp.              sugar

1/4 cup          grated parmesan cheese

additional oil or cooking spray for muffin tins

DIRECTIONS

Preheat oven to 400°F.

Lightly oil or spray a 12 cup muffin tin.

Combine flour, baking powder, baking soda, salt, oregano, thyme, and basil in a large mixing bowl.

In another bowl combine eggs, egg white, buttermilk, the 2 tablespoons oil, sugar and parmesan. Add the liquid mixture to the flour mixture, incorporate well without overmixing. Spoon into prepared muffin cups, filling up to two thirds. Bake for 25 minutes until golden brown and loose around the edges.