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Receta Cornbread Muffins De Provence

Name: Cornbread Muffins De Provence
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

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Ingredientes

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

Direcciones

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.