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.