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