Parmesan Corn Muffins Recipe
- 2 packages (10 ounces each) corn bread/muffin mix
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon dried rosemary, crushed
- 2 Eggland's Best Eggs, beaten
- 2/3 cup milk
- 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.
Reviews for Parmesan Corn Muffins(2)
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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.
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!