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Herb & Cheese Muffins
by Marjorie Dudley
serves: 12
  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
  1   egg
  1   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.