Herbed Corn Muffins

15 ingredients
3 steps

Ingredients

  • 1 1/4 cups low-fat buttermilk
  • 1/4 cup EVOO
  • 1 large egg
  • 4 1/2 ounces all purpose flour about 1 cup
  • 3/4 cup yellow cornmeal
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper freshly
  • 2 ounces grated Parmesan about 1/2 cup
  • 1/4 cup sliced green onions thinly
  • 1 tablespoon fresh flat leaf parsley minced
  • 1 tablespoon fresh thyme minced
  • cooking spray

Directions

  1. 1
    Preheat oven to 400F.
  2. 2
    Combine 1 1/4 cups low-fat buttermilk, 1/4 cup EVOO, and 1 large egg; stir well with a whisk.
  3. 3
    Weigh or lightly spoon 4.5 ounces all-purpose flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour, 3/4 cup yellow cornmeal, 1 1/2 tsp sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/4 tsp freshly ground black pepper and 2 ounces grated parmesan (about 1/2 cup) in a medium bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture, and stir just until moist. Gently stir in 1/4 cup thinly sliced green onions, 1 tbsp minced fresh flat-leaf parsley, and 1 tbsp minced fresh thyme. Spoon into 12 muffin cups coated with cooking spray. Bake at 400F for 13 minutes or until a pick comes out with moist crumbs clinging.

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