Ingredients
-
-
1/2
-
1/3
-
4
-
1
-
1
-
1
-
1/3
-
2
-
2
-
-
-
-
-
Directions
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 , 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!
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Steps
|
1
Done
|
Spray Twelve 1 3/4 Inch Muffin Cups With Nonstick Coating; Set Aside. |
|
2
Done
|
in a Large Bowl Stir Together Flour, Cornmeal, Sugar, Baking Powder and Salt. |
|
3
Done
|
Beat Together Egg White, Milk and Oil. |
|
4
Done
|
Add to Flour Mixture and Stir Just Till Smooth. |
|
5
Done
|
Spoon Into Prepared Muffin Cups, Filling 3/4 Full. |
|
6
Done
|
Bake in a 425 Degree Oven For 10 to 12 Minutes or Till Golden. |
|
7
Done
|
Remove from Pan; Cool on a Wire Rack 5 Minutes. |
|
8
Done
|
Place Cheese in a Plastic Bag. |
|
9
Done
|
Add Warm Puffs, a Few at at Time; Toss to Coat With Cheese. |
|
10
Done
|
Serve Warm. |
