Herbed Corn Muffins

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 teaspoon pepper black freshly ground
• 1 large eggs 
• 1 cup flour all-purpose
• 1 tablespoon flat-leaf parsley fresh minced
• 1 tablespoon thyme leaves fresh minced
• 0.3 cup green onions thinly sliced
• 1.3 cups buttermilk low-fat
• 0.3 cup olive oil 
• 0.5 cup pecorino romano cheese grated
• 0.3 teaspoon salt 
• 1.5 teaspoons sugar 
• 0.8 cup cornmeal yellow

Equipment

• bowl
• oven
• knife
• whisk
• muffin liners
• measuring cup

Directions

1. Preheat oven to 40
2. Combine buttermilk, olive oil, and egg; stir well with a whisk.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, and pecorino Romano cheese in a medium bowl, stirring well with a whisk. Make a well in center of flour mixture.
5. Add milk mixture, and stir just until moist. Gently stir in green onions, parsley, and thyme. Spoon into 12 muffin cups coated with cooking spray.
6. Bake at 400 for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.