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Parmesan-Corn Bread Muffins

Yield 10 servings (serving size: 1 muffin)

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

How to Make It

  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.