Parmesan Corn Muffins

My husband loved these! They had great flavor and texture. I used 3/4 c. milk + 1/2 c. greek yogurt with dill insteak of buttermilk and green onions instead of chive.

I just finished making both the parmesan cheese and the rasberry muffins. BOTH are absolutely delicious. I followed the recipes and woundn't change anything. I put them both in the freezer for another day. Rasberry for breakfast and Parmesan for dinner with salads.

I followed the recipe exactly except that I baked them an extra minute and they still did not brown much if any but they taste good so I guess that's what matters. These are much better than the raspberry ones, which we were very disappointed in because we expected more sweetness. These are definitely savory (as expected).

I only tried the raspberry version. No one liked them. They have amost no sweetness. They need sugar to distinguish them from the savory version.

Easy to make and very flavorful. I did have to bake 5 min. longer (18 min. total), but will be my go to savory muffin/bread. Usually when I have made savory muffins, they have been either dry or somewhat tasteless. Lovely texture and can taste all the flavors in this recipe.

Just made these and was very pleased. The muffins are light and very moist. Sometimes corn muffins are quite "sandy", but these have a great texture and wonderful flavor. If you like your cornbread extra sweet, your may be disappointed, but again, these are terrific.

Made these last night and they were the perfect compliment to our New Year's Day dinner of collards and black eyed peas. I did not have chives on hand so left them out but plan to use them in the future. This savory corn muffin will become a regular in our house.

We all found these really bland. Ate a few, but ended up tossing most of them in the trash.