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Photo: Johnny Autry; Styling: Mary Clayton Carl Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl

Parmesan Corn Muffins

Real imported Parmigiano-Reggiano cheese is worth the splurge since it tastes best.

Cooking Light SEPTEMBER 2012

  • Yield: Serves 12 (serving size: 1 muffin)
  • Hands-on:15 Minutes
  • Total:28 Minutes

Ingredients

  • 1 1/4 cups fat-free buttermilk
  • 1/4 cup olive oil
  • 1 large egg, lightly beaten
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 3/4 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 3 ounces grated fresh Parmigiano-Reggiano cheese (about 3/4 cup), divided
  • 3 tablespoons finely chopped fresh chives, divided
  • Cooking spray

Preparation

1. Preheat oven to 400°.

2. Combine the first 3 ingredients.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.

4. Stir in 2 ounces cheese (about 1/2 cup) and 2 tablespoons chives. Spoon into 12 muffin cups coated with cooking spray. Sprinkle muffins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives.

5. Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.

Variation 1 Bacon, Onion, and Cheddar Corn Muffins: Cook 2 bacon slices in a skillet over medium heat. Remove bacon, reserving drippings in pan. Drain bacon; crumble. Increase heat to medium-high. Add 3/4 cup chopped ­onion to drippings in pan; sauté 5 minutes. Prepare muffin batter, omitting sugar, cheese, and chives; stir in bacon, onion, and 2 ounces shredded sharp cheddar cheese (about 1/2 cup). Proceed with step 5. Serves 12 (serving size: 1 muffin) Calories 137; Fat 4.6g (sat 1.5g); Sodium 217mg

Variation 2 Raspberry-Cornmeal Muffins: Prepare muffin batter, omitting pepper, cheese, and chives. Stir in 1 cup fresh raspberries; spoon batter into prepared ­muffin cups. Sprinkle batter with 1 tablespoon sugar. Proceed with step 5. Serves 12 (serving size: 1 muffin) Calories 144; Fat 5.1g (sat 0.8g); Sodium 173mg

Nutritional Information

Amount per serving
  • Calories: 164
  • Fat: 7.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.3g
  • Carbohydrate: 18.5g
  • Fiber: 0.7g
  • Cholesterol: 20mg
  • Iron: 1mg
  • Sodium: 300mg
  • Calcium: 177mg
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Parmesan Corn Muffins recipe

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