Parmesan Corn Bread Muffins
Bryanna Williams
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 (1 ounce) 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. Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.
- 3
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
Source: Bryanna
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews