Parmesanchivepopcornmuffins Recipes

CHEDDAR CHIVE CORN MUFFINS

Steps:

• Preheat oven to 425 degrees. Line a muffin tin with paper liners.
• In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pepper.
• With an electric mixer, beat the butter and sugar until creamy. Beat in the eggs, then stir in the milk, sour cream, cheese and chives.
• Gradually add the dry ingredients to the wet. Beat at low speed until just combined. Do not over-mix.
• Divide the batter between the prepared muffin cups. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack for 5 minutes before removing muffins from pan.

POPCORN MUFFINS

Steps:

• Sift flour, powder, salt and sugar together.
• Add milk, popcorn and egg, well beaten, and melted butter.
• Bake at 25 minutes at 350* in greased or lined muffin tins.

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.

ZUCCHINI PARMESAN MUFFINS

Steps:

• In a large bowl, combine the first five ingredients.
• Add zucchini and stir until coated.
• Combine the eggs, milk and oil, stir into zucchini mixture just until moistened.
• Fill greased or paper-lined muffin cups two-thirds full.
• Sprinkle with parmesean cheese.
• Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire rack.

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.