Parmesan Cornbread Puffs
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.
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READY IN: 22mins
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- nonstick cooking spray
- 1⁄2
- 1⁄3cup yellow cornmeal
- 4teaspoons sugar
- 1teaspoon baking powder
- 1dash salt
- 1egg white, slightly beaten
- 1⁄3cup skim milk
- 2tablespoons cooking oil
- 2
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DIRECTIONS
- 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.
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