Herbed Corn Muffins

• 1 1/4 cups low-fat buttermilk
• 1/4 cup EVOO
• 1 large egg
• 4 1/2 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 ground black pepper freshly
• 2 ounces grated Parmesan about 1/2 cup
• 1/4 cup sliced green onions thinly
• 1 tablespoon fresh flat leaf parsley minced
• 1 tablespoon fresh thyme minced
• cooking spray

1. Preheat oven to 400F.
2. Combine 1 1/4 cups low-fat buttermilk, 1/4 cup EVOO, and 1 large egg; stir well with a whisk.
3. Weigh or lightly spoon 4.5 ounces all-purpose flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour, 3/4 cup yellow cornmeal, 1 1/2 tsp sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/4 tsp freshly ground black pepper and 2 ounces grated parmesan (about 1/2 cup) 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 1/4 cup thinly sliced green onions, 1 tbsp minced fresh flat-leaf parsley, and 1 tbsp minced fresh thyme. Spoon into 12 muffin cups coated with cooking spray. Bake at 400F for 13 minutes or until a pick comes out with moist crumbs clinging.

lowfat buttermilk, evoo, egg, flour, yellow cornmeal, sugar, baking powder, baking soda, salt, ground black pepper, green onions, flat leaf parsley, thyme, cooking spray

Taken from www.yummly.com/recipe/Herbed-Corn-Muffins-982608 (may not work)