These muffins are delicious served warm from the oven with soups or stews.
Makes six 2½-inch muffins
½ cup unbleached, all-purpose flour
½ cup yellow cornmeal
2 tablespoons firmly packed brown sugar
1 teaspoon cream of tartar
¼ teaspoon baking soda
⅛ teaspoon salt
1 large egg, lightly beaten
½ cup milk (can use whole, 2%, 1% or nonfat)
2 tablespoons unsalted butter, melted and cooled
¼ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh chives
Nutritional information per muffin (made with 2% milk): Calories 166 (36% from fat) • carb.22g • pro. 5g • fat 7g • sat. fat 4g • chol.50g • sod. 259g • calc. 86mg • fiber 1g
Place the rack in Position B, and preheat toaster oven to 400°F on bake setting. Lightly coat a standard 6-cup muffin tin with cooking spray. In a small mixing bowl, combine the flour, cornmeal, brown sugar, cream of tartar, baking soda and salt; stir to combine and completely break up any lumps in the brown sugar. In a 1-cup glass measure combine the egg, milk and melted cooled butter. Add the liquid ingredients, the grated Parmesan and the chives all at once to the dry ingredients. Stir until just moistened. Fill the prepared muffin cups with the batter. Bake in the preheated 400ºF oven for about 20 minutes, until lightly browned. Remove from pan and serve warm.
For plain corn muffins, follow the recipe, omitting the Parmesan and chives.