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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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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. 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 |
Directions:
1. Preheat oven to 350°.
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.
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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