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Ingredients

1 cup all-purpose flour 1 cup yellow cornmeal 1 tablespoon white sugar 2 teaspoons baking powder 1 teaspoon salt ½ teaspoon baking soda ½ teaspoon cayenne pepper ¼ cup chopped fresh chives ¼ cup chopped fresh dill 1 ½ cups plain yogurt 2 large eggs 3 tablespoons butter, melted

Nutrition Info

142.3 calories carbohydrate: 20.7 g cholesterol: 40.5 mg fat: 4.5 g fiber: 0.8 g protein: 4.7 g saturatedFat: 2.4 g servingSize: - sodium: 382.5 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
Whisk yogurt, eggs, and melted butter together in a separate bowl, add to the dry ingredients and stir until just blended into a batter.
Pour 1/3 cup batter into each prepared muffin cup.
Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.

1 dozen muffins

Savory muffins ideal for a weekend breakfast.