2 c. white whole wheat flour

1/4 c. chopped tarragon

1 T. baking powder

1/2 t. salt

1/2 t. ground black pepper

1 1/2 c. extra-sharp grated cheddar cheese (6 oz.), divided

1/4 c. olive oil

1 c. rice milk

1 whole egg

1 egg yolk

Preheat the oven to 425°F.

In a medium-sized bowl, whisk together the flour, tarragon, baking powder, salt, peppers, and 1 cup of the grated cheese.

In a separate bowl, mix together the wet ingredients (olive oil, milk, and egg). Pour the wet ingredients into the dry ingredients and stir just until combined.

Spoon the batter into the muffin cups lined with muffin papers, filling them nearly full. Sprinkle with the reserved cheese.

Bake the muffins for 16 to 18 minutes, until a cake tester inserted into the center of one comes out clean.

The original recipe just called for one whole egg. I had some egg yolks that needed using up, so I threw an extra egg yolk in this year.

I didn't actually measure the tarragon this year. I bought two of the tarragon packets at Wegmans. Based on past experience that seemed like it should be about the right amount. However, the packets I bought this time were especially packed, and eyeballing the result it looked like more than 1/4 c. once it was chopped up but I just threw it all in, on the logic that you can't have too much tarragon in this recipe. I was not wrong.

Based on King Arthur Flour: Spicy Cheddar Muffins

Yield: 13 muffins