1 cup unbleached white flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cornmeal
1 tablespoon brown sugar
1 egg
1 egg white
1 cup buttermilk
3 tablespoons minced scallions
1/2 teaspoon Dijon mustard
1 teaspoon dried dill
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 tablespoon oil
1 cup grated low fat cheddar cheese

Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl. Mix in the cornmeal and brown sugar. In a separate bowl, beat the egg and egg white until foamy. Add the buttermilk, scallions, mustard, dill, thyme, pepper, and oil to the beaten eggs and mix well. Reserve 2 tablespoons of the grated cheese and stir the rest into the egg mixture. Add the egg mixture to the dry ingredients, stirring just enough to make a moist batter. Spoon the batter into 12 muffin tins, sprayed with nonstick spray. Sprinkle the reserved cheese over the muffin tops. Bake for about 20 minutes, or until an inserted knife comes out clean. Cool in the pan for 5 minutes then remove and cool on a wire rack.

Makes 12 Servings
Serving Size: 1 muffin