Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Jackie Mills, R.D.
Recipe by Cooking Light May 2007

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Yield:
15 servings (serving size: 1 muffin)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

176 calories; calories from fat 30%; fat 5.9g; saturated fat 1.9g; mono fat 2.6g; poly fat 1.1g; protein 7g; carbohydrates 23.5g; fiber 0.7g; cholesterol 24mg; iron 1.3mg; sodium 379mg; calcium 191mg.
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