April 29th, 2014
By LeeAnne Wright
This recipe originally appeared in the April 2014 issue.
Preheat oven to 400ºF.
Spray or grease muffin tin, or use non-stick muffin liners.
In a large bowl, mix together cornmeal, flour, baking powder and baking soda. Make a well in the middle of dry ingredients and break egg into the well, mixing to whisk egg, and then combine with dry ingredients. Add buttermilk to bowl and mix until just combined. Stir in melted butter, cheddar cheese and parsley, mixing until just combined.
Pour batter into prepared tin and bake for 18 minutes or until golden brown and a tester comes out clean. Cool muffins for 5 minutes. Transfer from tin to a rack to continue cooling. Serve while still warm.
205 calories, 12 g fat, 146 mg calcium, 146 mg sodium, 17 g carbohydrates, 2 g fibre, 6 g protein. Excellent source of vitamin K; source of fibre, vitamin D, calcium and iron.