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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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These light-tasting cornmeal muffins are coated with grated parmesan cheese after they are baked. Serve them with a bowl of chili or hearty soup. Taken from the Quick, Healthy and Delicious Cooking cookbook by BH&G. Updated: After one reviewer brought to my attention that using larger muffin tins resulted in very small caps , I mentioned that I tend to use smaller muffin tins for this recipe. You of course, can decide which you prefer. Ingredients:
nonstick cooking spray |
1/2 cup all-purpose flour |
1/3 cup yellow cornmeal |
4 teaspoons sugar |
1 teaspoon baking powder |
1 dash salt |
1 egg white, slightly beaten |
1/3 cup skim milk |
2 tablespoons cooking oil |
2 tablespoons parmesan cheese, grated |
Directions:
1. Spray twelve 1 3/4 inch muffin cups with nonstick coating; set aside.
2. In a large bowl stir together flour, cornmeal, sugar, baking powder and salt.
3. Beat together egg white, milk and oil.
4. Add to flour mixture and stir just till smooth.
5. Spoon into prepared muffin cups, filling 3/4 full.
6. Bake in a 425 degree oven for 10 to 12 minutes or till golden.
7. Remove from pan; cool on a wire rack 5 minutes.
8. Place cheese in a plastic bag.
9. Add warm puffs, a few at at time; toss to coat with cheese.
10. Serve warm.
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