Parmesan Corn Muffins Recipes

PARMESAN CORNBREAD MUFFINS

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.

PARMESAN MUFFINS

Steps:

• Preheat oven to 400° F. Line a muffin tin with paper muffin cups or spray pan very well with cooking spray. Set aside.
• In a medium bowl, combine the flour, cheese, sugar, baking powder, paprika, and salt. Set aside.
• In a large bowl, combine the egg and sour cream until smooth. Whisk in the milk and oil.
• Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just moistened.
• Fill muffin cups 3/4-full.
• Bake for 20 minutes or until a toothpick inserted near the center comes out clean. Allow the muffins to cool on a wire rack for 10 minutes before serving.

PARMESAN CORNBREAD PUFFS

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.

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

PARMESAN CORN MUFFINS RECIPE - (4.5/5)

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 CORNMEAL MUFFINS

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.