1 c. all purpose flour
3/4 c. yellow cornmeal, preferably stone ground
2 tbsp. snipped fresh chives or finely chopped scallion tops
1 tbsp. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 lg. eggs
1 c. buttermilk
1/4 c. butter, melted

1. Heat oven to 425 degrees. Grease 12 regular size (2 1/2") muffin cups.

2. Mix flour, cornmeal, chives, sugar, baking powder, baking soda and salt in a medium size bowl until blended.

3. Beat eggs with a fork in another medium size bowl. Stir in buttermilk and butter until blended. Stir in flour mixture just until blended. Spoon into muffin cups.

4. Bake 18 to 20 minutes until lightly browned and a pick inserted in centers comes out clean.

5. Remove from pan to wire rack to cool. Serve warm or let cool completely. Makes 12. Per Muffin: 128 calories. Baked, cooled muffins may be frozen up to 1 month.