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Herb & Cheese Muffins by Marjorie Dudley serves: 12	No ratings Rating Details Rate this recipe Printable View Print Index Cards

savory muffins from 3 Fat Chicks

Ingredients:

1 cup

unbleached white flour

1 1/2 teaspoon

baking powder

1/2 teaspoon

salt

1 cup

cornmeal

1 tablespoon

brown sugar

egg

egg white

1 cup

buttermilk

3 tablespoons

minced scalions

1/2 teaspoon

dijon mustard

1 teaspoon

dried dill

1/2 teaspoon

dried thyme

1/4 teaspoon

ground black pepper

1 tablespoon

oil

1 cup

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 frothy. Add the buttermilk, scallions, mustard, dill, thyme, pepper, and oil to the beaten eggs. Reserve 2 T. 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 uniformly moist batter. Spoon the batter into 12 muffin tins which have been sprayed with nonstick spray. Sprinkle the reserved cheese over the muffin tops. Bake for about 20 minutes, or until a knife inserted into the center of a muffing comes out clean. Cool in the tins for 5 minutes, loosen each muffin by running a knife around the edge, and then tip out onto a rack to cool completely.

Categories:

Breads & Quick-breads
Low Calorie