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Parmesan Corn Muffins


Recipe source: Cooking Light - September 2012

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Rate this recipe 4.5/5 (16 Votes)


  • 1 1/4 cups fat-free buttermilk
  • 1/4 cup olive oil
  • 1 large egg, lightly beaten
  • 4.5 oz all-purpose flour (about 1 cup)
  • 3/4 cup yellow cornmeal
  • 1 Tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp ground red pepper
  • 3 oz grated fresh Parmigiano-Reggiano cheese (about 3/4 cup, divided
  • 3 Tbsp finely chopped fresh chives, divided
  • Cooking spray


Servings 12


Step 1

1. Preheat oven to 400 degrees F.

2. Combine the first 3 ingredients.

3. Weigh or lightly spoon four into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until mouse.

4. Stir in 2 ounces cheese (about 1/2 cup) and 2 tablespoons chives. Spoon into 12 muffin cups coated with cooking spray. sprinkle muffins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives.

5. Bake at 400 degrees F for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.


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