1 cup whole wheat flour
1/2 cup nonfat dry milk powder
1/2 cup butter
1 tablespoon dried parsley
1 teaspoon garlic powder salt
1 clove garlic, crushed
2 teaspoons dried oregano
2 teaspoons prepared horseradish
2 teaspoons dried Italian seasoning
1 1/2 cups warm water (110 degrees F/45 degrees C)
Preheat oven to 450 degrees F (230 degrees C) or 375 degrees F (190 degrees C). In a large bowl, stir together whole wheat flour, nonfat dry milk, butter and parsley. In a separate bowl, mix the garlic powder salt, garlic powder and oregano. In a third bowl, dissolve the strained ingredients in water. Stir the mixture into the flour mixture and the milk mixture.
Pour batter into 4 deep-dish muffin tins. Bake in the preheets until a toothpick inserted into the center comes out clean. Serve hot or cold.