Parmesan Corn Muffins

By Bostoncook

CL, 6/04

Ingredients

• 1 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup nonfat buttermilk
• 3 tablespoons vegetable oil
• 2 large egg whites, lightly beaten
• 1/4 cup grated fresh parmesan cheese

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 425.

2. Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk to blend. Make a well in center of mixture.

3. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring until just moist. Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese.

4. Bake at 425 for 10 minutes or until muffins spring back when lightly touched in the center. Remove muffins from pan immediately. Place on a wire rack. Serve warm.

Delicious and very easy!