Herbed Corn Muffins

Servings: 4

 

Ingredients:

1/4 cup all-purpose flour

1/4 cup yellow cornmeal

2 tablespoons shredded Cheddar cheese

1 tablespoon sugar

1 teaspoon baking poder

1 teaspoon dried parsley flakes

1/8 teaspoon salt

1/8 teaspoon dried thyme leaf

1/8 teaspoon dried basil leaf

1 egg yolk

1/3 cup milk

4 teaspoons vegetable oil

 

  1. In a medium bowl, combine fglour, cornmeal, Cheddar cheese, sugar, baking powder, parsley flakes, salt, thyme and basil.

  2. Mix well.

  3. Make a well in the center of dry ingredients.

  4. Add egg or egg yolk, milk and oil to well.

  5. Stir with a fork to misten then stir vigorously 30 seconds just until blended.

  6. Do not overbeat.

  7. Batter may be slightly lumpy.

  8. Fill paper bake cups in 4 6ounce custard cups 2/3 full.

  9. Arrange cups in a ring in microwave and microwave up to four at a time on HIGH for 2:00 or until a wooden pick inserted in the center comes out clean.

10. Rearrange cups once.

11. Remove from cups.