PARMESAN CORNBREAD MUFFINS
Make and share this Parmesan Cornbread Muffins recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°.
- 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.
- Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.
- Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese.
- 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.
Nutrition Facts : Calories 135.4, Fat 5.2, SaturatedFat 1, Cholesterol 2.2, Sodium 183, Carbohydrate 18.7, Fiber 0.9, Sugar 2.7, Protein 3.6
PARMESAN CORN MUFFINS
Mary Pleasant of Humble, Texas needs just a few ingredients to make these fragrant corn muffins that start with a handy mix. "I found the recipe years ago," she comments. "It's been a favorite ever since."
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cornbread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full. , Bake 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 254mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
PARMESAN CORN MUFFINS RECIPE - (4.5/5)
Provided by mirelsonp
Number Of Ingredients 13
Steps:
- 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.
PARMESAN CORNBREAD PUFFS
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.
Provided by jonesies
Categories Breads
Time 22m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Spray twelve 1 3/4 inch muffin cups with nonstick coating; set aside.
- In a large bowl stir together flour, cornmeal, sugar, baking powder and salt.
- Beat together egg white, milk and oil.
- Add to flour mixture and stir just till smooth.
- Spoon into prepared muffin cups, filling 3/4 full.
- Bake in a 425 degree oven for 10 to 12 minutes or till golden.
- Remove from pan; cool on a wire rack 5 minutes.
- Place cheese in a plastic bag.
- Add warm puffs, a few at at time; toss to coat with cheese.
- Serve warm.
PARMESAN CORNBREAD
This is the perfect accompaniment to rich French or Italian style stews and slow-roasted meats. Or eat it for breakfast! Make it ahead and take camping or to a picnic. Italian-Southern fusion comfort food at its best! Recipe adapted from Sally Schneider.
Provided by Sharon123
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F Place a 9 or 10 inch cast-iron skillet in the oven for 5 minutes while you mix up the batter.
- Remove the skillet from the oven and add the butter; swirl it around to melt it and coat the inside completely. Then pour the rest of the butter into the batter. Stir until just combined. Pour the batter into the skillet.
- Bake until the top is golden and a knife inserted in the center comes out clean, about 30 minutes.
- Enjoy!
Nutrition Facts : Calories 278.9, Fat 10.1, SaturatedFat 5.6, Cholesterol 53.6, Sodium 788.5, Carbohydrate 35.7, Fiber 2.5, Sugar 3.8, Protein 12.1
CORN BREAD MUFFINS
Corn Bread Muffins are great with any meal, assures Louise Rowe, who has worked in Piqua, Ohio cafeteria for more than 20 years.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Combine buttermilk, applesauce, egg whites and oil; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 118 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 264mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.
PARMESAN CORNMEAL MUFFINS
Make and share this Parmesan Cornmeal Muffins recipe from Food.com.
Provided by FloridaGrl
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Position your oven rack in the middle of the oven, and preheat to 400°F Prepare your muffin tins by spraying the cups and the rims with nonstick cooking spray, or if using the paper cups, by dropping them inches If using the silicone pans, spray as directed and then place on baking pan.
- Whisk the flour ,cornmeal, 1/2 cup cheese, the sugar, baking powder, paprika, and salt in a medium until well combined. Set aside.
- In a large bowl, whisk the egg and sour cream until smooth, then whisk in the milk and oil. Use a wooden spoon to stir in the prepared flour mixture until moistened.
- Fill the prepared pans three quarters full. Use additional prepared pans for leftover batter. Sprinkle 1 teaspoon of remaining grated cheese over the top of each muffin. Bake for 20 minutes, or until the muffins are pale brown with rounded, cracked tops. A toothpick should come out clean when inserted into one of the muffins.
- Set the pan on a wire rack to cool for 10 minutes. Gently rock the muffins back and forth to release. Set muffins on rack to cool for an additional 5 minutes more. If storing or freezing, let cool completely, before putting in air tight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature. Or up to 1 month in the freezer.
PARMESAN MUFFINS
Categories Bread Cheese Dairy Breakfast Brunch Side Bake Vegetarian Quick & Easy Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together eggs, milk, and oil in a bowl. Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients. Whisk until combined.
- Divide among 12 greased (1/2-cup) muffin cups. Sprinkle with remaining 1/4 cup cheese and bake until a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.
More about "parmesan cornbread muffins recipes"
PARMESAN-CORN BREAD MUFFINS | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Reviews 32Servings 9Cuisine AmericanCategory Breads And Muffins
- Combine the flour, corn meal, sugar, baking powder, and salt in a medium bowl. Mix until well combined. In another dish whisk together the buttermilk, oil, and egg together. Pour well blended mixture along with 1/4 cup of Parmesan cheese into the flour mixture. Gently stir until just combined. Divide the batter into 9 muffin cups in the muffin tray. Sprinkle the remaining 2 tablespoons of Parmesan equally on top of each muffin.
- Place into the oven and bake for 10 minutes or until a tester inserted into the center comes out clean. Let the muffins cool for a few minutes before moving them to a cooling rack to finish cooling. Serve slathered in butter. Enjoy.
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