Ingredients:

• 1 ¼ cups fat-free buttermilk

• ¼ cup olive oil

• 1 large egg, lightly beaten

• 4.5 ounces all-purpose flour (about 1 cup)

• ¾ cup yellow cornmeal

• 1 tablespoon sugar

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ⅛ teaspoon ground red pepper

• 3 ounces grated fresh Parmigiano-Reggiano cheese (about ¾ cup), divided

• 3 tablespoons finely chopped fresh chives, divided

• Cooking spray

Preparation:

1. Preheat oven to 400°.

2. Combine the first 3 ingredients.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.

4. Stir in 2 ounces cheese (about ½ cup) and 2 tablespoons chives. Spoon into 12 muffin cups coated with cooking spray. Sprinkle muffins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives.

5. Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.

Variation 1: Bacon, Onion, and Cheddar Corn Muffins: Cook 2 bacon slices in a skillet over medium heat. Remove bacon, reserving drippings in pan. Drain bacon; crumble. Increase heat to medium-high. Add ¾ cup chopped onion to drippings in pan; sauté 5 minutes. Prepare muffin batter, omitting sugar, cheese, and chives; stir in bacon, onion, and 2 ounces shredded sharp cheddar cheese (about ½ cup). Proceed with step 5. Serves 12

Variation 2 Raspberry-Cornmeal Muffins: Prepare muffin batter, omitting pepper, cheese, and chives. Stir in 1 cup fresh raspberries; spoon batter into prepared muffin cups. Sprinkle batter with 1 tablespoon sugar. Proceed with step 5. Serves 12