Dill-and-Thyme Muffins

2/3 cup oat bran
2/3 cup all-purpose flour
2/3 cup whole-wheat flour
1 tablespoon baking powder
1 1/2 teaspoons dried {dill}, crushed
1/2 teaspoon dried {thyme}, crushed
1/4 teaspoon garlic powder
1 teaspoon nonfat dry milk powder
1/2 teaspoon salt
1 cup milk
1/2 cup cottage cheese or ricotta cheese
1/4 cup butter or margarine, melted
2  large egg whites
1 teaspoon canola oil
Artichoke Spread
1 package artichoke hearts, thawed and drained
1 cup mayonnaise
1 cup grated Romano cheese
Position the rack in the center of the oven and preheat to 425 degrees. Lightly grease or line with paper baking cups fourteen 2 3/4-inch muffin cups.

In a large bowl, blend together the oat bran, two flours, baking powder, dill, thyme, garlic powder, milk powder, and salt. In a medium bowl, beat the milk, cheese, butter, egg whites, and oil until smooth. Combine the two mixtures, blending until the dry ingredients are just moistened.

Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 15 to 20 minutes, or until a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5 or 7 minutes. Serve warm, or invert onto the rack to cool completely. Serve with Artichoke Spread.

Artichoke Spread:

Position a rack in the center of the oven and preheat to 325 degrees. Lightly grease a 1/2-quart casserole dish. In a medium bowl, mash the artichoke heart. Blend in the mayonnaise and cheese. Pour into the prepared casserole dish and bake for about 20 minutes, or until the mixture bubble. Remove from the oven and serve at once.

Ease of Preparation: Easy

Preparation Time: 30 min
plus 20 min for spread

Cook Time: 15-20 min

Servings: makes 12 to 14 muffins

Recipe By: Gregg Gillespie

From:  1001 Muffins
Used with permission of Black Dog & Leventhal Publishers