Herbed Corn Muffins

By dette

These savory muffins are an expecially nice addition to a Thanksgiving table or midday brunch. For Southwestern flair, add 1 c corn kernels and 2 finely chopped seeded jalapeno peppers to the batter before baking.

Use the leftovers as a substitue for half or all of the bread in your favorite stuffing recipe.

Ingredients

• 1 c cornmeal
• 3/4 c 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 c fat-free buttermilk
• 1 large egg, lightly beaten
• 2 1/2 tbsp butter, melted

Preparation

Step 1

Preheat the oven to 425. Spray 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 buttermik mixture tothe 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.

107 cal; 3 g tot fat; 2 g sat fat; 25 mg chol; 324 mg sod; 16 g carb; 1 fib; 3 g prot; 64 mg calc; POINTS: 2