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Cheese Muffins

Cheese Muffins

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.

Cooking Light MAY 2007

  • Yield: 15 servings (serving size: 1 muffin)


  • 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


Preheat oven to 350°.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 30%
  • Fat: 5.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 7g
  • Carbohydrate: 23.5g
  • Fiber: 0.7g
  • Cholesterol: 24mg
  • Iron: 1.3mg
  • Sodium: 379mg
  • Calcium: 191mg

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Cheese Muffins Recipe