Cheese and Herb Corn Muffins

The flexability in these muffins in in the choice of the herbs. Customize them to fit the meal you are making. Really good!

• Ready In: 25 mins
• Yields: 1 dozen

Ingredients

• 2⁄3 cup cornmeal
• 1  cup whole wheat pastry flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2  egg whites or 1  egg, beaten
• 3  tablespoons canola oil
• 1  cup buttermilk
• 1  cup cheddar cheese, grated
• 1⁄2 cup corn kernel
• 3  tablespoons mixed fresh herbs, minced or 1 1⁄2 teaspoons dried herbs (of your choice)

Directions

1. Preheat the oven to 400F degrees.
2. Combine the first 5 ingredients in a bowl.
3. In another bowl, combine the beaten egg with the oil and buttermilk.
4. Combine the wet and dry ingredients and stil until thoroughly mixed.
5. Stir in the grated cheese and herbs Divide the batter amont 12 lightly oiled or paper lined muffin tins.
6. Bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.
7. Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.