Parmesan Corn Bread Muffins

I serve these in place of bread for some meals

Ingredients

  • 1 c. all-purpose unbleached white flour
  • 2/3 c. yellow cornmeal
  • 2 Tbls. white sugar
  • 2 t. baking powder
  • 1/4 t. salt
  • 2/3 c. low-fat buttermilk
  • 3 Tbls. canola oil
  • 2 large egg whites, lightly beaten
  • 1/4 c. grated parmesan cheese

Instructions

In a medium mixing bowl, combine flour, cornmeal, sugar, baking powder and salt; stir with a whisk. Make a well in center of the mixture.

In another small bowl, combine buttermilk, oil and egg whites; add to flour mixture, stirring just until moistened.

Spoon batter into 6 muffin cups coated with non-stick cooking spray.

Sprinkle each muffin with cheese.

Bake at 425 degrees for 10-12 minutes or until muffins spring back when touched lightly in the center.

Remove from pan immediately, place on wire rack.

NOTE: Really good served warm.