Parmesan-Corn Bread Muffins

Parmesan-Corn Bread Muffins Randy Mayor; Cindy Barr


  • 1 cup all-purpose flour
  • 2/3 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup fat-free buttermilk
  • 3 tablespoons vegetable oil
  • 2 large egg whites, lightly beaten
  • Cooking spray
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese


Preheat oven to 425°.

Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.

Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese. Bake at 425° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

  • Yield: 10 servings (serving size: 1 muffin)

Nutritional Information

Calories per serving: 151
Caloriesfromfat per serving: 29%
Fat per serving: 4.9g
Saturated fat per serving: 1.1g
Monounsaturated fat per serving: 1.2g
Polyunsaturated fat per serving: 2.4g
Protein per serving: 4.3g
Carbohydrate per serving: 21.9g
Fiber per serving: 0.6g
Cholesterol per serving: 2mg
Iron per serving: 1mg
Sodium per serving: 229mg
Calcium per serving: 110mg

Good to Know

Serve these piping hot muffins with Light SmartBalance butter spread for a creamy taste and healthy unsaturated fats.

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