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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Seth Lottering
[email protected]I'm so disappointed with these muffins. I was expecting something much better.
Yousef Yousef
[email protected]These muffins are the worst muffins I've ever had.
Shahriar Mahmud
[email protected]I would not recommend this recipe to anyone.
DreAnyWeather Sports
[email protected]These muffins are a waste of time and ingredients.
Saidwali Orakzai
[email protected]I followed the recipe exactly, but my muffins didn't turn out well. I'm not sure what I did wrong.
Firre LaGRACE
[email protected]The muffins didn't rise very well and they were a bit dense.
ya boi miracle whip
[email protected]I found the flavor of these muffins to be a bit bland.
Abdul Manan Mustafa
[email protected]These muffins are a bit too dry for my taste.
Idrees Bukhari
[email protected]I'm not a big fan of Parmesan cheese, but I loved these muffins. The cornmeal flavor really shines through.
Roger Alcanzare
[email protected]These muffins are a great way to get kids to eat their vegetables.
Michael Griffin
[email protected]I love the cheesy, crunchy topping on these muffins.
Robert Dawha
[email protected]These muffins are the perfect size for a grab-and-go breakfast.
Hamza Janjua
[email protected]I've never been a fan of cornbread, but these muffins have changed my mind. They're so light and fluffy.
Forida Bagom
[email protected]These muffins are so versatile. You can add different herbs, cheese, or vegetables to change up the flavor.
the gaming meme
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional muffins.
Joyce Waithera
[email protected]These muffins are a great way to use up leftover cornmeal.
Lorenzo Guitron
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
Chisom Aboma
[email protected]These muffins are so moist and flavorful. I love the crispy Parmesan crust.
MD johid Hasan
[email protected]I've made these muffins several times and they're always delicious. They're perfect for a quick breakfast or snack.
Uzair Bilal
[email protected]These muffins are so easy to make and they're always a hit! I love the combination of Parmesan cheese and cornmeal.