|Whole wheat flour||250 Milliliter|
|All purpose flour||250 Milliliter|
|Granulated sugar||75 Milliliter|
|Baking powder||10 Milliliter|
|Baking soda||2 Milliliter|
|Dried basil leaves||2 Milliliter|
|Dried marjoram leaves||1 Milliliter|
|Dried oregano leaves||1 Milliliter|
|Dried thyme leaves||5 Milliliter|
|Wheat germ||25 Milliliter|
In a large bowl, combine whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt, basil, marjoram, oregano, thyme and raisins.
In another bowl, whisk together buttermilk, butter and egg.
Add to flour mixture, stirring just until moistened and blended.
Spoon batter into prepared muffin tin, filling cups two-thirds full.
Sprinkle with wheat germ.
Bake in preheated oven for 15 to 20 minutes or until browned.