Chive and Dill Muffins

Modified from allrecipes.com. I am going to try adding another tablespoon of sugar next time I make this. Also, I use muffin cups and they stuck to them - I had to rip them to get them off of the muffins. I don't know whether greasing a muffin pan might work any better or if that might cause the muffins to tear apart.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 1  cup all-purpose flour
• 1  cup yellow cornmeal
• 1  tablespoon white sugar
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cayenne pepper
• 1⁄4 cup fresh chives, chopped
• 1⁄4 cup fresh dill, chopped
• 1 1⁄2 cups nonfat yogurt, plain (I use Greek yogurt)
• 2  large eggs
• 3  tablespoons butter, melted

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin pan or insert muffin cups.
2. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
3. Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
4. Spoon an equal amount of batter into each prepared muffin cup.
5. Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes.
6. Cool in the pans for 10 minutes before removing. Serve warm.