Parmesan Chive Corn Muffins

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½ cup unbleached, all-purpose flour

½ cup yellow cornmeal

2 tablespoons firmly packed brown sugar

1 teaspoon cream of tartar

¼ teaspoon baking soda

1/8 teaspoon salt

1 large egg, lightly beaten

½ cup milk (can use whole, 2%, 1% or nonfat)

2 tablespoons unsalted butter, melted and cooled

¼ cup freshly grated Parmesan cheese

1 tablespoon chopped fresh chives

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