Muffins-Herbed Corn

By Melzie

Ingredients

• 1 cup cornmeal
• 3/4 cup all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1 cup fat free buttermilk
• 1 large egg, lightly beaten
• 1 1/2 TB butter, melted

Details

Servings 12

Preparation

Step 1

Preheat the oven to 425 F. Spray a 12 cup muffin pan with nonstick spray.

Combine the cornmeal, flour, baking powder, baking soda, salt, basil, oregano, and thyme in a medium bowl. Combine the buttermilk, egg, and butter in another bowl. Add the buttermilk mixture to the cornmeal mixture; stir just until blended.

Spoon the batter into the cups, filling each about two thirds full. Bake until golden brown and a toothpick inserted in a muffin comes out clean, 18 - 20 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack.

1 muffin: 107 cal, 3 g fat, 2 g sat fat, 25 mg chol, 324 mg sod, 16 g carb, 1 g fiber, 3 g protein, 64 mg calcium.