Cheese Muffins
(from EGirl76’s recipe box)
Be sure to splurge on freshly shredded Parmigiano-Reggiano for these muffins because the flavor is superior. Serve any leftover muffins with soup or a salad for a light lunch.
CALORIES 176(30% from fat); FAT 5.9g (sat 1.9g,mono 2.6g,poly 1.1g); PROTEIN 7g; CHOLESTEROL 24mg; CALCIUM 191mg; SODIUM 379mg; FIBER 0.7g; IRON 1.3mg; CARBOHYDRATE 23.5g
Source: Cooking Light May 2007 (from RecipeThing user jerseyjenny)
Prep time: 15 minutes
Cook time: 20 minutes
Serves 15 people
Ingredients
- 1 cup plus 1 tablespoon (4 1/4 ounces) fresh finely shredded Parmigiano-Reggiano cheese, divided
- 2 1/4 cups all-purpose flour (about 10 ounces)
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 3/4 cups 1% low-fat milk
- 2 1/2 tablespoons canola oil
- 1 large egg
- Cooking spray
Directions
- Preheat oven to 350°.
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Place 3 tablespoons cheese in a small bowl; set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining cheese, sugar, and next 4 ingredients (through pepper) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, oil, and egg; add to flour mixture, stirring just until moist.
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Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle evenly with reserved 3 tablespoons cheese. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.