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Cheese Muffins

Yield 15 servings (serving size: 1 muffin)
Be sure to splurge on freshly shredded Parmigiano-Reggiano for these savory muffins because the flavor is superior. Serve any leftover muffins with soup or a salad for a light lunch.

Ingredients

  • 1 cup plus 1 tablespoon (4 1/4 ounces) fresh finely shredded Parmigiano-Reggiano cheese, divided
  • 2 1/4 cups all-purpose flour (about 10 ounces)
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 3/4 cups 1% low-fat milk
  • 2 1/2 tablespoons canola oil
  • 1 large egg
  • Cooking spray

Nutrition Information

  • calories 176
  • caloriesfromfat 30 %
  • fat 5.9 g
  • satfat 1.9 g
  • monofat 2.6 g
  • polyfat 1.1 g
  • protein 7 g
  • carbohydrate 23.5 g
  • fiber 0.7 g
  • cholesterol 24 mg
  • iron 1.3 mg
  • sodium 379 mg
  • calcium 191 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place 3 tablespoons cheese in a small bowl; set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining cheese, sugar, and next 4 ingredients (through pepper) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, oil, and egg; add to flour mixture, stirring just until moist.

  3. Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle evenly with reserved 3 tablespoons cheese. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.