Best Parmesan Corn Muffins Recipes

PARMESAN CORN MUFFINS

Parmesan Corn Muffins image

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

Ingredients

2 packages (10 ounces each) cornbread/muffin mix
1/3 cup grated Parmesan cheese
1/2 teaspoon dried rosemary, crushed
2 large eggs, beaten
2/3 cup whole milk

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)

Parmesan Corn Muffins Recipe - (4.5/5) image

Provided by mirelsonp

Number Of Ingredients 13

Ingredients

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

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.