1	C	all-purpose flour
1/2	tsp.	dried thyme
1/4	tsp.	salt
1/4	tsp.	nutmeg
1	C	milk
1/2	tsp.	Dijon mustard
2	tbsp.	vegetable oil
2		eggs

In bowl, whisk together flour, thyme, salt and nutmeg. In separate bowl, whisk together milk, mustard, oil and eggs; gradually whisk into flour mixture until smooth.

Spoon batter into 8 greased muffin cups filling 3/4 full; place in centre of cold oven. Turn oven to 450F and bake for 15 minutes. Reduce heat to 375F; bake for 2o to 25 minutes longer or until crusty and deep golden brown. Serve imediately.