Cheese Muffins

By dashy_65

Ingredients

• 1 cup  plus 1 tablespoon (4 1/4 ounces) fresh finely shredded Parmigiano-Reggiano cheese, divided
• 2 1/4 cups  all-purpose flour (about 10 ounces)
• 3 tablespoons  sugar
• 2 teaspoons  baking powder
• 1/2 teaspoon  baking soda
• 1/2 teaspoon  salt
• 1/4 teaspoon  freshly ground black pepper
• 1 3/4 cups  1% low-fat milk
• 2 1/2 tablespoons  canola oil
• 1 large egg
• Cooking spray

Details

Servings 12

Preparation

Step 1

Preheat oven to 350°.

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.

Nutritional Information
Calories:
176 (30% from fat)
Fat:
5.9g (sat 1.9g,mono 2.6g,poly 1.1g)
Protein:
7g
Carbohydrate:
23.5g
Fiber:
0.7g
Cholesterol:
24mg
Iron:
1.3mg
Sodium:
379mg
Calcium:
191mg