1 c. white flour
2/3 c. cornmeal
1/3 c. wheat germ
1/4 c. rolled oats
2 t. baking powder
1/3 c. dark brown sugar
1/2 t. salt
Leaves of 1 large sprig fresh thyme and 1 small sprig fresh rosemary, finely chopped
1 c. milk
1/4 c. melted shortening (or oil)
Preheat oven to 400 degrees. Mix all the grains, sugar, baking powder and salt. Stir in the fresh herbs. Add egg, milk, and shortening or oil and stir just until mixed. Divide into muffin cups-- this may not make quite a full dozen, because there are not many "additions" to these muffins. I got 11 petite muffins. Bake for about 20 minutes, until browned on top and a toothpick comes out clean.
Allow to cool 20-30 minutes, then serve still warm with butter. That is the best way.