Source: dLife

A savory muffin made with cheddar cheese, dill, and thyme.

Servings

1 cup Flour, white, unbleached, enriched
1.5 tsp low sodium baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup cornmeal
1 tbsp brown sugar
1 eggs
1 egg whites
1 cup low fat buttermilk
3 tbsp chopped scallions , minced
0.5 tsp dijon mustard
1 tsp dried dill weed
0.5 tsp ground thyme
0.25 tsp black pepper
1 tbsp vegetable oil
1 cup low fat cheddar cheese, shredded , grated (4 ounces)
1 cooking spray

1 Preheat the oven to 400 degrees.
2 Mix together the flour, baking powder, baking soda, and salt in a large mixing bowl. Thoroughly mix in the cornmeal and brown sugar.
3 In a separate bowl, beat the egg and egg white until frothy.
4 Add the buttermilk, scallions, mustard, dill, thyme, pepper, and oil to the beaten eggs.
5 Reserve 2 tablespoons of the grated cheese and stir the rest into the egg mixture.
6 Add the egg mixture to the dry ingredients, stirring just enough to make a uniformly moist batter.
7 Spoon the batter into cooking spray coated muffin tins and sprinkle the muffin tops with the reserved cheese.
8 Bake for about 20 minutes, until a knife inserted into the center of a muffin comes out clean.

These muffins would also be great with shredded zucchini added to them.