PARMESAN CORN MUFFINS RECIPE - (4.5/5)
Provided by mirelsonp
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees F. 2. Combine the first 3 ingredients. 3. Weigh or lightly spoon four into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until mouse. 4. Stir in 2 ounces cheese (about 1/2 cup) and 2 tablespoons chives. Spoon into 12 muffin cups coated with cooking spray. sprinkle muffins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives. 5. Bake at 400 degrees F for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.
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Peter Ifeanyichukwu
peter@yahoo.comThese muffins are a delicious and easy way to get your kids to eat their vegetables.
Jada Jones
j-jada84@hotmail.comI love that these muffins are so versatile. You can add any type of cheese or mix-ins that you like.
NYAMEKYE SARAH
sarahnyamekye39@gmail.comThese muffins are a great way to use up leftover corn.
OLATUNDE MOTORO
m.o19@yahoo.comI froze these muffins and they reheated perfectly in the microwave.
Wilgens Milius
w.m@gmail.comI made these muffins in a mini muffin tin and they were the perfect size for a snack or appetizer.
Conner
conner@gmail.comI used a muffin mix to make these muffins and they turned out great! They were so easy to make and they were just as good as the ones from scratch.
Umer Hayat
hayat@hotmail.comI made these muffins with goat cheese instead of Parmesan cheese and they were amazing! The goat cheese gave them a really tangy flavor.
FREE FIRE GEMAR
gf44@gmail.comI added some chopped jalapeños to these muffins and they were delicious! They were the perfect combination of sweet and spicy.
HASSANA ZUBAIRU
hassana@aol.comI made these muffins with gluten-free flour and they turned out great! They were just as moist and fluffy as the regular version.
Shackiera Bryan
s@hotmail.comThese muffins were good, but I think they could have been better if I had used fresh corn instead of frozen.
Ib Kasco
ib.k57@yahoo.comThe Parmesan cheese in these muffins was a bit too strong for me. I think I would use less next time.
md main
m_m6@yahoo.comThese corn muffins were a bit dry for my taste. I think I would add more milk or butter next time.
Akhi Taher
a9@gmail.comThese muffins were so easy to make and they turned out great! I used fresh corn from my garden and they were extra sweet and flavorful. I will definitely be making these again.
Cheema Mohid
c-mohid36@hotmail.comI'm not usually a fan of corn muffins, but these were delicious! The Parmesan cheese gave them a really nice flavor. I will definitely be making these again.
Mdabdul Alim
mdabdul_a87@hotmail.frI made these muffins for a potluck and they were a big success! Everyone loved them. They were easy to make and turned out perfectly. I will definitely be making these again.
musawir lamar
ml@gmail.comThese corn muffins were a hit with my family! They were moist and fluffy, with a slightly sweet flavor. The Parmesan cheese added a nice savory touch. I would definitely make these again.