When I told my husband that these were what we were having for dinner, he kinda turned up his nose & said "Yeah, right". So I made them first & offered him 1/2 muffin before dinner, I told him if he didnt like them, I'd make rice or potatoes. Well, guess who didnt have rice. Thees babies are yummy. We were discussing all the different scenerios where we could cook them for a crowd!!!
Herbed Corn Muffins
These muffins are tender, moist, and light, with a lovely herbal fragrance from parsley and thyme.
More From Cooking Light
Total: 25 Minutes
- Calories: 141
- Fat: 5.9g
- Saturated fat: 1.2g
- Sodium: 226mg
- 1 1/4 cups low-fat buttermilk
- 1/4 cup olive oil
- 1 large egg
- 4.5 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 freshly ground black pepper
- 2 ounces grated pecorino Romano cheese (about 1/2 cup)
- 1/4 cup thinly sliced green onions
- 1 tablespoon minced fresh flat-leaf parsley
- 1 tablespoon minced fresh thyme
- 1. Preheat oven to 400°.
- 2. Combine buttermilk, olive oil, and egg; stir well with a whisk.
- 3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, and pecorino Romano cheese 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 green onions, parsley, and thyme. Spoon into 12 muffin cups coated with cooking spray. Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.
Only you will be able to view, print, and edit this note.Add Note