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.
- 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
- Preheat oven to 400 degrees.
- Combine the first 3 ingredients. Lightly spoon flour into a dry measuring cup, level with knife.
- Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk.
- Make a well in the center of the flour mixture and add milk to the mixture stirring until moist.
- Stir in 2 ounces of cheese (1/2 cup) and 2 tablespoons chives.
- 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.
- Bake at 400 degrees to 13 minutes or until a wooden toothpick inserted in the center comes out with most crumbs clinging.
- Remove muffins from tins, cool on wire rack
Have a great rest of your Thursday!