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Parmesan Corn Muffins

 Parmesan Corn Muffins
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."
12 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.