Parmesan and Chive Corn Muffins

So now that it is December and the days and nights are getting colder (I guess that depends where you live though) soup and chili is being made in households everywhere, especially mine! If you are looking for something to compliment your soup or chili this is your answer.

Parmesan and Chive Corn Muffins!

I found this recipe in Cooking Light and love the twist on corn muffins, using grated Parmesan cheese and chives.

The flavors mix well together and offer something new and exciting in comparison to the traditional corn muffins that I ate as a child. If you live in a place like Chicago, you need a little chili to warm you up on the cold nights. Make a batch of my Quinoa and Roasted Pepper Chili to go with these muffins and you’ll have a comforting & delicious meal.

Parmesan and Chive Corn Muffins
 
Prep time

Cook time

Total time

 

Serves: 12

Ingredients
  • 1 ¼ cups fat-free buttermilk (see notes section on how to make your own)
  • ¼ cup olive oil
  • 1 large egg, lightly beaten
  • 1 cup all-purpose flour
  • ¾ cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅛ teaspoon ground red pepper
  • 3 ounces grated fresh Parmigiano-Reggiano cheese (about ¾ cup), divided
  • 3 tablespoons chopped chives, divided

Instructions
  1. Preheat oven to 400 degrees.
  2. Combine the first 3 ingredients. Lightly spoon flour into a dry measuring cup, level with knife.
  3. Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk.
  4. Make a well in the center of the flour mixture and add milk to the mixture stirring until moist.
  5. Stir in 2 ounces of cheese (1/2 cup) and 2 tablespoons chives.
  6. Spoon into 12 muffin cups coated with cooking spray or muffin tins. Sprinkle muffin tins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives.
  7. Bake at 400 degrees to 13 minutes or until a wooden toothpick inserted in the center comes out with most crumbs clinging.
  8. Remove muffins from tins, cool on wire rack

Notes
How to make buttermilk Ingredients Milk (just under one cup) 1 Tablespoon white vinegar or lemon juice Preparation: 1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. 2. Add enough milk to bring the liquid up to the one-cup line. 3. Let stand for five minute. Then, use as much as your recipe calls for. Have heavy cream in the fridge? If so, you have everything you need to make real buttermilk:

Source: Cooking Light for the muffins & Frugal Living for the Buttermilk

Have a great rest of your Thursday!

Julia

Comments

  1. I’ve been thinking of making savory muffins but I never considered using cornmeal, great idea!
    Cassandra recently posted..Vegan Carrot Cake with Coconut Cream IcingMy Profile

  2. I made chili last night so your recipe has perfect timing!

  3. These look/sound great, Julia! Perfect for soup and chili!
    Leah recently posted..[Guest Post on I&I] A Christmas Present for DaddyMy Profile

  4. Yum, look delicious :)
    petit4chocolatier recently posted..Chocolate Brownie Cups, Peanut Butter Cups, and Toll House Cookie CupsMy Profile

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