parmesan cornmeal muffins


bowl of corn muffins

Holla!  I actually baked something that didn’t burn – AND – they didn’t come out like hockey pucks!  Ah, the little successes in life.  I’m so glad it worked out because I love corn muffins.  I saw this recipe in Cooking Light, and decided to try them out.  Normally, I am drawn to the cheddar cheesy versions, but in an effort to be kind to my mid-section, I followed this recipe exactly.  (ok, so I upped the cayenne, but that’s to be expected).  Now having a southern mother, sugar is a no-no in corn muffins.  However, I guessed that one tablespoon wouldn’t do much sweet damage so I allowed it…plus she wasn’t looking.

parmesan corn muffins:  (ripped from Cooking Light September 2012)

1 1/4  cups fat-free buttermilk
1/4  cup olive oil
1  large egg, lightly beaten
1  cup flour
3/4  cup yellow cornmeal
1 TB sugar
2  tsp baking powder
1/4  tsp baking soda
1/4  tsp salt
1/8  tsp ground red pepper (hardly seems worth it – 1/4 tsp ++!)
3  oz grated fresh Parmigiano Reggiano cheese, (about 3/4 cup), divided
3  TB finely chopped fresh chives, divided if you so choose (read on)
cooking spray

cornmeal batterchives

get started on the batter:

Preheat oven to 400.  Combine the first three ingredients in a pourable measuring cup or bowl.  Combine flour and next six ingredients (thru pepper) in a bowl, stirring well with a whisk.  Make a well in the center of the flour mixture.  And the most important step is to add the milk mixture and stir just until moist.  Put the whisk down!  Stir in about 1/2 cup of parmesan cheese and the chives.  (You could save a tablespoon of the chives to sprinkle on top, but then I’d have the green fleck conversation at the table with the kids so I just mixed them all in).  Coat the 12 cup muffin tin with cooking spray.  Spoon batter into muffin cups, only filling each 2/3 full.  Sprinkle muffins with remaining parmesan cheese (and chives if you choose).  Bake at 400 for 13 minutes or until a wooden toothpick comes out with moist crumbs clinging.  Remove muffins from the pan and cool on a wire rack.  Serve with hot sauce.  Oh – did I say that out loud?

batter upparmesan corn muffins

note:  this obviously makes 12 muffins…but you knew that already.

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