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Parmesan Corn Muffins Recipe

Parmesan Corn Muffins Recipe photo by Taste of Home

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Mary Pleasant of Humble, Texas needs just a few ingredients to make these fragrant corn muffins that start with a handy mix. "I found the recipe years ago," she comments. "It's been a favorite ever since."

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Parmesan Corn Muffins Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

5 20 25

Ingredients

2 packages (10 ounces each) corn bread/muffin mix
1/3 cup grated Parmesan cheese
1/2 teaspoon dried rosemary, crushed
2 eggs, beaten
2/3 cup milk

Directions

In a large bowl, combine the corn bread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full.
Bake 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 126 calories, 4 g fat (2 g saturated fat), 44 mg cholesterol, 254 mg sodium, 18 g carbohydrate, trace fiber, 4 g protein.

Originally published as Parmesan Corn Muffins in Quick Cooking July/August 2004, p54

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Reviews for Parmesan Corn Muffins

Parmesan Corn Muffins

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Reviewed on Aug. 17, 2012 by KEV4cooking

I like this quick recipe to add "that something" to a side bread. The added flavors are mild so your not over powered by them.

Reviewed on Sep. 14, 2009 by whedonfreak

I left out the rosemary, since my mother doesn't like it, and these muffins were delicious! In my oven, 15 minutes at 400 degrees was PERFECT! Yummmmm!