Parmesan Cornbread Puffs

Total Time
22mins
Prep 10 mins
Cook 12 mins

These light-tasting cornmeal muffins are coated with grated parmesan cheese after they are baked. Serve them with a bowl of chili or hearty soup. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G. Updated: After one reviewer brought to my attention that using larger muffin tins resulted in very small "caps", I mentioned that I tend to use smaller muffin tins for this recipe. You of course, can decide which you prefer.

Ingredients Nutrition

Directions

  1. Spray twelve 1 3/4 inch muffin cups with nonstick coating; set aside.
  2. In a large bowl stir together flour, cornmeal, sugar, baking powder and salt.
  3. Beat together egg white, milk and oil.
  4. Add to flour mixture and stir just till smooth.
  5. Spoon into prepared muffin cups, filling 3/4 full.
  6. Bake in a 425 degree oven for 10 to 12 minutes or till golden.
  7. Remove from pan; cool on a wire rack 5 minutes.
  8. Place cheese in a plastic bag.
  9. Add warm puffs, a few at at time; toss to coat with cheese.
  10. Serve warm.
Most Helpful

5 5

A wonderful and tasty corn muffin. I cut the recipe in half and it works fine. I cut down on the milk to adjust for the entire egg white. I just sprinkle the tops with the Parmesan. Will be making this again this winter. Thanks for posting this yummy low-fat recipe!

4 5

These are pretty good for "lite" muffins! One tip - use a mini muffin pan or you'll end up with "muffin tops" like I did. This is a good alternative if you're craving corn bread but don't want all the fat.