Lemon Verbena Muffins

Today is muffin day, so I concocted this recipe for using fresh or dried Lemon Verbena leaves. You can make it any time of year from your crop. 

Lemon Verbena Muffins

1 cup whole wheat flour

1 cup unbleached white flour

3 tsp baking powder

1/2 tsp salt

4 TBS sugar

1 TBS honey

1 egg

1 cup milk

4 TBS melted butter

1/4 cup Lemon Verbena leaves, fresh or dried, loosely packed

Put the Lemon Verbena leaves in a blender with the milk, egg, sugar, honey. Blend so the leaves are completely pulverized into tiny green specks. Add melted butter while blender is running.  Mix flours, baking powder and salt in a separate bowl, then add the wet ingredients from the blender. Mix gently and scoop into a muffin tin. Bake at 350 degrees F for 20 - 25 minutes until the tops are slightly browned.