Parmesan-Corn Bread Muffins

Yield: 10 servings (serving size: 1 muffin)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

151 (29% from fat)

Fat:

4.9g (sat 1.1g,mono 1.2g,poly 2.4g)

Protein:

4.3g

Carbohydrate:

21.9g

Fiber:

0.6g

Cholesterol:

2mg

Iron:

1mg

Sodium:

229mg

Calcium:

110mg