Parmesan-Corn Bread Muffins

Randy Mayor; Cindy Barr

Yield: 10 servings (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 29%
  • Fat: 4.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 2.4g
  • Protein: 4.3g
  • Carbohydrate: 21.9g
  • Fiber: 0.6g
  • Cholesterol: 2mg
  • Iron: 1mg
  • Sodium: 229mg
  • Calcium: 110mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 425°.
  2. 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.
  3. 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.
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