Weigh or lightly spoon flour into a dry measuring cup; level with
a knife. Combine flour, cornmeal, sugar, baking powder, baking
soda, salt, pepper, and pecorino Romano cheese in a medium
bowl, stirring well with a whisk. Make a well in center of flour
mixture. Add milk mixture, and stir just until moist. Gently stir in
green onions, parsley, and thyme. Spoon into 12 muffin cups
coated with cooking spray. Bake at 400° for 13 minutes or until a
wooden pick inserted in center comes out with moist crumbs
clinging.
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