Thyme And Scallion Corn Muffins Recipe

• 1 c. yellow cornmeal
• 1 c. all-purpose flour
• 1/4 c. sugar
• 3 tbsp. fresh nutmeg thyme or possibly common thyme
• 1 tbsp. baking pwdr
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 Large eggs, beaten
• 1 c. buttermilk
• 1/2 c. lowfat milk
• 1/4 c. melted butter
• 1/2 c. minced scallions

1. Preheat oven to 375 degrees.
2. Combine first 7 ingredients in a bowl, and mix thoroughly.
3. In a separate bowl, whisk the Large eggs, buttermilk, lowfat milk and butter together and add in scallions.
4. Fold the liquid ingredients into the dry ingredients, and continue to fold gently till the mix forms a batter.
5. Divide proportionately into a greased 12 muffin pan or possibly put all into an 8 inch greased baking pan.
6. Bake 20 min or possibly till crust is lightly brown and a toothpick inserted in the center comes out clean.
7. Serve hot.

yellow cornmeal, flour, sugar, fresh nutmeg thyme, baking pwdr, salt, black pepper, eggs, buttermilk, milk, butter, scallions

Taken from cookeatshare.com/recipes/thyme-and-scallion-corn-muffins-43495 (may not work)