Herb Cheese Muffins
Ingredients
- 1 C. unbleached white flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 C. cornmeal
- 1 Tbs. brown sugar
- 1 egg
- 1 egg white
- 1 C. buttermilk
- 3 Tbs. minced scallions
- 1/2 tsp. Dijon mustard
- 1 tsp. dried dill
- 1/2 tsp. dried thyme
- 1/4 tsp. ground black pepper
- 1 Tbs. oil
- 1 C. grated low fat cheddar cheese
Directions
Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl. Mix in the cornmeal and brown sugar. In a separate bowl, beat the egg and egg white until foamy. Add the buttermilk, scallions, mustard, dill, thyme, pepper, and oil to the beaten eggs and mix well. Reserve 2 Tbs. of the grated cheese and stir the rest into the egg
mixture. Add the egg mixture to the dry ingredients, stirring just enough to make a
moist batter. Spoon the batter into 12 muffin tins, sprayed with nonstick spray. Sprinkle the reserved cheese over the muffin tops. Bake for about 20 minutes, or until an inserted knife comes out clean. Cool in the pan for 5 minutes then remove and cool on a wire rack.
Yield: 12 muffinsÂ
