Parmesan Cornbread Muffins |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Cooking Light. 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 fat-free buttermilk |
3 tablespoons vegetable oil |
2 large egg whites, lightly beaten |
cooking spray |
1/4 cup grated fresh parmesan cheese |
Directions:
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.
3. Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.
4. Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese.
5. Bake at 425° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.
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