Close
Ingredients
| all-purpose flour (unsifted): 1 cup |
| cornmeal: 2/3 cup |
| granulated sugar: 2 Tbl |
| baking powder: 2 tsp |
| salt: 1/4 tsp |
| nonfat buttermilk: 2/3 cup |
| vegetable oil: 3 Tbl |
| eggs: 2 (whites, large//lightly beaten) |
| cooking spray |
| parmesan cheese (grated): 1/4 cup |
Parmesan Cornbread Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
10 serving(s)
Tags
- Preheat oven to 425°.
- Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk.
- Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.
- Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese.
- Bake at 425° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.