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Parmesan Cornbread Puffs

Parmesan Cornbread Puffs created by Caroline Cooks

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.

Ready In:
22mins
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@jonesies
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@jonesies
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"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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  1. Caroline Cooks
    Parmesan Cornbread Puffs Created by Caroline Cooks
    Reply
  2. Caroline Cooks
    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!
    Reply
  3. Chilicat
    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.
    Reply
  4. Chilicat
    Parmesan Cornbread Puffs Created by Chilicat
    Reply
  5. jonesies
    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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