PARMESAN CORNMEAL MUFFINS
Make and share this Parmesan Cornmeal Muffins recipe from Food.com.
Provided by FloridaGrl
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Position your oven rack in the middle of the oven, and preheat to 400°F Prepare your muffin tins by spraying the cups and the rims with nonstick cooking spray, or if using the paper cups, by dropping them inches If using the silicone pans, spray as directed and then place on baking pan.
- Whisk the flour ,cornmeal, 1/2 cup cheese, the sugar, baking powder, paprika, and salt in a medium until well combined. Set aside.
- In a large bowl, whisk the egg and sour cream until smooth, then whisk in the milk and oil. Use a wooden spoon to stir in the prepared flour mixture until moistened.
- Fill the prepared pans three quarters full. Use additional prepared pans for leftover batter. Sprinkle 1 teaspoon of remaining grated cheese over the top of each muffin. Bake for 20 minutes, or until the muffins are pale brown with rounded, cracked tops. A toothpick should come out clean when inserted into one of the muffins.
- Set the pan on a wire rack to cool for 10 minutes. Gently rock the muffins back and forth to release. Set muffins on rack to cool for an additional 5 minutes more. If storing or freezing, let cool completely, before putting in air tight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature. Or up to 1 month in the freezer.
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Nife Cutie
[email protected]These muffins are a great way to start your day.
Suhan Talukder
[email protected]I've never had cornmeal muffins before, but these are amazing!
Jangaiz_ khan7
[email protected]These muffins are so good, I could eat them every day.
Abdulali khan
[email protected]I'm not sure why, but these muffins always remind me of my childhood.
Delilah Meyer
[email protected]These muffins are perfect for a picnic or potluck.
Amogid MOGIS
[email protected]I'm going to try making these muffins with different types of cheese next time.
Mindi Johnson
[email protected]These muffins are a great grab-and-go breakfast or snack.
Liam Marnitz
[email protected]I love the combination of cornmeal and Parmesan cheese in these muffins.
Aleena
[email protected]These muffins are so versatile! You can add any kind of mix-ins you like.
Muhammad essa Muhammad essa
[email protected]I added some chopped jalapeños to these muffins for a little extra spice.
SK movie
[email protected]These muffins are a great way to use up leftover cornmeal.
cismaan cali
[email protected]I've made these muffins several times now and they always turn out perfect.
MR Rubel
[email protected]I made these muffins for my family and they were a huge hit! They loved the flavor and texture.
Joyce Augustine
[email protected]These muffins are so easy to make! I'll definitely be making them again.
Silas Masula
[email protected]I'm not a huge fan of cornbread, but these muffins were surprisingly good.
Muhammad Ayanwaseem
[email protected]These muffins were a hit at my brunch party! Everyone loved them.
Munna Shak
[email protected]I was skeptical about the cornmeal, but it actually worked really well in these muffins.
Mahobo Bapaletswe Dipuo
[email protected]OMG! These muffins turned out so moist and delicious! The cornmeal and Parmesan cheese gave them a unique flavor that I loved.