Oatmeal and fresh herbs add color, texture, and moistness to these muffins.
1/2 cup cornmeal
1/2 cup unbleached white flour
1/4 cup brown sugar
3/4 cup oatmeal
1/3 cup minced, fresh herbs (thyme, oregano, chives, and/or parsley)
2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups buttermilk
1 large egg
1 large egg white
- Preheat oven to 400° and lightly oil or spray a 12-muffin tin. In a large bowl, combine
cornmeal, flour, brown sugar, oatmeal, herbs, baking powder, and salt.
- In another bowl, stir together buttermilk and eggs. Pour into dry ingredients and stir
quickly to mix.
- Spoon batter into prepared muffin tin and bake for 15 to 17 minutes, or until a knife or
toothpick inserted into center of a muffin comes out clean.
Makes 12 muffins.
PER SERVING: 92 CAL (12% from fat), 4g PROT, 1g FAT, 5g CARB, 185mg SOD, 24mg CHOL, 1g
Source: Veggie Life Magazine
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