Herb and Cheese Muffins

Serves: 12

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
135 2.5 1 6 1 279 19 3

recipe ingredients
1 cup unbleached white flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup cornmeal
1 T. brown sugar
1 egg
1 egg white
1 cup buttermilk
3 T. minced scallions
1/2 tsp. Dijon mustard
1 tsp. dried dill
1/2 tsp. dried thyme
1/4 tsp. ground black pepper
1 T. oil
1 cup grated low fat cheddar cheese

recipe 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.


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