Parmesan Corn Muffins

By mirelsonp

Recipe source: Cooking Light - September 2012

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

Preparation

Step 1

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.