- Calories 176
- Caloriesfromfat 30%
- Fat 5.9g
- Satfat 1.9g
- Monofat 2.6g
- Polyfat 1.1g
- Protein 7g
- Carbohydrate 23.5g
- Fiber 0.7g
- Cholesterol 24mg
- Iron 1.3mg
- Sodium 379mg
- Calcium 191mg
Cheese Muffins
Be sure to splurge on freshly shredded Parmigiano-Reggiano for these savory muffins because the flavor is superior. Serve any leftover muffins with soup or a salad for a light lunch.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Place 3 tablespoons cheese in a small bowl; set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining cheese, sugar, and next 4 ingredients (through pepper) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, oil, and egg; add to flour mixture, stirring just until moist.
Step 3
Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle evenly with reserved 3 tablespoons cheese. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
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selmafelice's Review
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Hollypop's Review
These were delicious! I took some other reviewers advice and added about 1/4c more cheese. Also turned the broiler on at the end to brown the tops a bit. Very moist and will definitely make again.
katiebakes's Review
I thought these were very good. I'm surprised some one said they had no taste. Because I didn't have enough parmigiana, I used 1/2 parmigiana and 1/2 pre-shredded parmesan cheese. Served with meatloaf, haricot verts with warm bacon vinaigrette, corn and tomato relish (both Cooking Light recipes), and roasted potatoes. Perfect with that meal.
ILMBeaches's Review