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