Parmesan Corn Muffins

Southern Living
17 muffins (serving size: 1 muffin)


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2 cups white cornmeal mix
3/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/4 teaspoon ground red pepper
2 1/2 cups fat-free buttermilk
1/2 cup egg substitute
2 tablespoons vegetable oil
Vegetable cooking spray


Prep: 10 Minutes
Cook: 15 Minutes

Combine first 4 ingredients in large mixing bowl, and make a well in center of mixture.

Stir together buttermilk, egg substitute, and oil; add to dry ingredients, stirring just until moistened. Spoon into muffin pans coated with cooking spray, filling two-thirds full.

Bake at 425° for 15 minutes or until golden. Remove from pans immediately, and cool on wire racks.

Created date

December 2001

Nutritional Information

Calories 118
Caloriesfromfat 29 %
Fat 3.7 g
Satfat 1 g
Monofat 1.5 g
Polyfat 0.9 g
Protein 5 g
Carbohydrate 16 g
Fiber 1 g
Cholesterol 5 mg
Iron 1.2 mg
Sodium 284 mg
Calcium 138 mg