Are you a muffin man or a cupcake lover. Or both, like me? I am always looking for a great savory muffin to accompany a salad.
Remember all the magazine I bought to read on the plane ride to Georgia? Yup, I found these tasty herbed corn muffins from the Cooking Light April 2013 Issue.
So i say, move over cupcake, The Muffin Man is back in town.
I love Corn Muffins. But these were are tender, moist and light with a lovely texture. The addition of the parsley, scallions and Parmesan made this an excellent addition to my Spring salad.
- 1 1/4 cup water
- 4 Tablespoons dried Buttermilk
- 1/4 cup Pompeian Brand OlivExtra Premium Oil
- 1/4 Egg Beaters, with yolk
- 4.5 ounces all-purpose flour (about 1 cup).
- 3/4 cup corn meal
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 ounces grated Parmesan cheese (about 1/2 cup)
- 1/4 cup chopped scallions, thinly sliced
- 1 tablespoon fresh flat-leaf parsley, chopped
- Preheat oven to 400 degrees F.
- In a bowl, combine, the dried buttermilk blend, water, and egg beaters; stir well with a whisk.
- Weigh or lightly spoon 4.5 ounces of flour into a dry measuring cup; level with a knife.
- In a large bowl, combine the flour, cornmeal, sugar, baking soda, baking powder, salt, and pepper and the grated cheese. Stir well with a whisk.
- Make a well in the center of the flour mixture.
- Add the buttermilk mixture and stir until just moistened.
- Gently stir in the scallions and the parsley.
- Spoon into 12 muffin cups coated with cooking spray.
- Bake for 13 minutes or until a wooden pick inserted in the center comes out clean.
The only thing I didn’t add to my muffins from the original recipe is I excluded thyme. Only because, I forgot to add it. I can’t tell you how many times that has happened to me.
Do you ever forget to add an ingredient?
Thanks for stopping by and have a great day.