Parmesan-Corn Bread Muffins

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.