Ingredients

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

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
2. 2 Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
3. 3 Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
4. 4 Pour 1/3 cup batter into each prepared muffin cup.
5. 5 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.

Nutrition per serving