Parmesan-Corn Bread Muffins

Cooking Light
Parmesan-Corn Bread MuffinsRecipe
Randy Mayor; Cindy Barr
10 servings (serving size: 1 muffin)


+ Add To Shopping List
1 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat-free buttermilk
3 tablespoons vegetable oil
2 large egg whites, lightly beaten
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese


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.

Created date

May 2004

Nutritional Information

Calories 151
Caloriesfromfat 29 %
Fat 4.9 g
Satfat 1.1 g
Monofat 1.2 g
Polyfat 2.4 g
Protein 4.3 g
Carbohydrate 21.9 g
Fiber 0.6 g
Cholesterol 2 mg
Iron 1 mg
Sodium 229 mg
Calcium 110 mg