Sides

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Makes six 2½-inch muffins

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Makes six 2½-inch muffins

These muffins are delicious served warm from the oven with soups or stews.

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

Ingredients

cooking spray½ cup unbleached, all-purpose flour½ cup yellow cornmeal2 tablespoons firmly packed brown sugar1 teaspoon cream of tartar¼ teaspoon baking soda1⁄8 teaspoon salt1 large egg, lightly beaten½ cup milk (can use whole, 2%, 1% or nonfat)2 tablespoons unsalted butter, melted and cooled¼ cup freshly grated Parmesan cheese1tablespoon chopped fresh chives

Preparation

Place the rack in Position B, and preheat toaster oven to 400ºF 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.