Cornbread Muffins De Provence Recipe
Servings: 1
Ingredients
- 1 1/2 c. yellow cornmeal
- 1 c. all-purpose flour
- 1/4 c. sugar
- 1 Tbsp. baking pwdr
- 1 tsp salt
- 1/2 Tbsp. fresh thyme stemmed and minced
- 1/2 Tbsp. fresh marjoram stemmed and minced
- 1 Tbsp. dry herbes de Provence see cook's notes
- 1 1/2 c. lowfat milk
- 1/4 lb unsalted butter (1 stick) melted and cooled
- 2 x Large eggs slightly beaten
- 1/2 c. crumbled feta cheese
Directions
- Preheat oven to 400 degrees. With nonstick spray, spray sufficient muffin tins to make 36 mini (1 1/4-inch) muffins, or possibly 18 regular-size muffins.
- In large bowl, combine cornmeal, flour, sugar, baking pwdr, salt and both fresh and dry herbs. Stir till well-mixed.
- Add in lowfat milk, butter and Large eggs, stir till dry ingredients are moistened. Add in cheese, and lightly blend by hand till incorporated into batter.
- Spoon batter into prepared muffin tins, filling them three-quarters full. Bake till golden brown, about 15 min.
- Let cold 5 min in pans, and remove from pans to cold completely. Serve hot or possibly at room temperature.
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