Chive and dill muffins
1 cup all purpose flour
1 cup yellow cornmeal
1 tbs sugar
2 tsp baking powder
1 tsp salt
½ tsp baking soda
½ tsp cayenne pepper
¼ cup fresh chives and dill, chopped
1 ½ cups plain yogurt
2 large eggs
3 tbs butter, melted
Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives and dill.
Whisk yogurt, eggs, and melted butter in another medium bowl.
Add yogurt mixture to dry ingredients and stir just until blended.
Divide batter among greased (or silicone) muffin cups, using about 1/3 cup batter for each standard muffin cup.
Bake at 220°C for 20 minutes or until muffins are puffed and golden (trick with a toothpick).
Let muffins cool in muffin cups, then remove from the cups and serve warm.