- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh dill
- 1 1/2 cups plain yogurt
- 2 large eggs
- 3 tablespoons butter, melted
- 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.