Parmesan Corn Muffins Recipe 455

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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

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 CORNBREAD MUFFINS



Parmesan Cornbread Muffins image

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

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 grated fresh parmesan cheese

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 MUFFINS



Parmesan Muffins image

"I've had an herb garden the last few years, so I've been using herbs in a variety of recipes," relates Irene Muller of Wray, Colorado. "These aromatic muffins are a nice change from garlic bread. We like them best served warm."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
3/4 cup grated Parmesan cheese
2 teaspoons sugar
2 teaspoons Italian seasoning
2 teaspoons dried basil, parsley or cilantro flakes
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1-1/4 cups buttermilk
1/4 cup canola oil

Steps:

  • In a large bowl, combine the flour, cheese, sugar, Italian seasoning, basil, baking powder, baking soda and salt. , In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 164 calories, Fat 7g fat, Cholesterol 6mg cholesterol, Sodium 287mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 6g protein.

PARMESAN CHEESE MUFFINS



Parmesan Cheese Muffins image

These Parmesan Muffins are cheesy, buttery and so soft! Perfect as a grab and go breakfast, snack or even as a side dish to stew or soup.

Provided by Olivia Mesquita

Categories     Breakfast/Brunch

Time 1h40m

Number Of Ingredients 10

1 cup warm milk (see notes)
1 (¼oz or 10g) instant yeast packet
1 tablespoon sugar
2 cups flour
7 ounces Parmesan cheese (grated)
Salt and freshly ground pepper (to taste)
1 teaspoon dry oregano
1 tablespoon fresh thyme leaves
1 egg
½ cup butter (melted)

Steps:

  • In a medium bowl, combine the warm milk, sugar and yeast. Cover with a kitchen towel and let it rest for 5 minutes.
  • In the meantime, combine the flour, parmesan, salt, pepper and herbs in a large bowl. Reserve.
  • When the yeast is bubbly and smelling like beer, add the egg and melted butter and whisk until well combined.
  • Pour the liquid mixture into the dry ingredients and stir or whisk until smooth. Do not overmix.
  • Spray a muffin tin with cooking spray or grease with oil. Pour the batter into the muffin tray, being careful not to fill it all the way to the top. You can sprinkle the muffins with extra parmesan and herbs, if desired.
  • Cover the tray and let the dough rise for 1 hour.
  • Preheat oven to 350 degrees F.
  • Once dough has risen, bake the muffins for 25 to 30 minutes, or until golden brown. Remove from oven and let them cool slightly. Then, remove the muffins from the tray to a cooling rack so they can cool more.
  • Serve warm!

Nutrition Facts : ServingSize 1 muffin, Calories 344 kcal, Carbohydrate 39 g, Protein 20 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 56 mg, Sodium 581 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g

PARMESAN MUFFINS



Parmesan Muffins image

In the mood for something savory? Try these Parmesan Muffins, which pair perfectly with a ton of dinner dishes ... and are totally scrumptious for breakfast, too.

Provided by Jamie Sherman

Categories     Bread

Time 30m

Number Of Ingredients 10

2 cups all-purpose flour
3/4-1 cup Parmesan cheese
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon paprika
1/2 teaspoon salt
1 egg, a room temperature
1/2 cup sour cream
2/3 cup milk
1/2 cup vegetable oil

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.

Nutrition Facts : Calories 185 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 muffin, Sodium 279 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

PARMESAN MUFFINS



Parmesan Muffins image

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

2 large eggs
3/4 cup milk
1/2 cup extra-virgin olive oil
2 ounces freshly grated parmesan (1 cup)
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper

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.

PARMESAN CORN MUFFINS RECIPE - (4.5/5)



Parmesan Corn Muffins Recipe - (4.5/5) image

Provided by mirelsonp

Number Of Ingredients 13

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.

HERB AND PARMESAN CORNBREAD



Herb and Parmesan Cornbread image

Oh my oh my ... this is yummy stuff! You can change up the herbs to suit your own tastes. From the cooking blog YumSugar.

Provided by Pinay0618

Categories     Quick Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 egg
1/3 cup milk
1/4 cup parmesan cheese
1/2 tablespoon dry oregano
1/2 tablespoon dry basil
1 tablespoon chopped fresh parsley
1 teaspoon sugar
1 dash salt and pepper

Steps:

  • Preheat the oven to 400, grease the muffin pan or small round pan (8x8).
  • Combine corn muffin mix, herbs, sugar, salt/pepper. Add the parmesan cheese. Add in the egg and milk as instructed on the box. Blend.
  • Pour the batter into your desired pan, pop it in the oven. Wait for about 15 to 20 minutes (which is the wait for the golden brown color).
  • You can serve it as is, or brush the top with melted butter, sprinkle with more Parmesan, and pop it under the broiler for about a minute for a yummy cheesy crust.

Nutrition Facts : Calories 210.9, Fat 7.4, SaturatedFat 2.5, Cholesterol 41.6, Sodium 528.7, Carbohydrate 29.8, Fiber 2.8, Sugar 9, Protein 6

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