Tuesday, September 11, 2018

Recipe: Parmesan Cheese Muffin

For those who know me or have been reading my blog, you may know how I do things with some recipes.  Of course, I stick to some of them, but more likely than not, I'll be altering some of the ingredients.  Just like how I played with my mother's baking ingredients when I was just a kid.

So, allow me to add another experiment, which was successfully yummy, btw. 

The texture of this is exceptional though may be a bit sandy to some as how corn meals are.  I made the sugar less as well, so it became a little like savory muffin more of a dessert type, however, this is still best paired with coffee.

Above all, this is less carb and less in cholesterol, and I love it cause I get to use the Parmesan block I have on my fridge.


2 cups and 1/2 corn  bread/muffin mix
1/3 cup grated Parmesan cheese
1/2 teaspoon dried rosemary, crushed
2 eggs, beaten
2/3 cup milk

Recipe for the Corn bread/muffin mix:

4 cups yellow cornmeal
4 cups all-purpose flour or wheat flour
2 tablespoons plus 2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1/4 cup sugar


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.

There you go! Easy and can be made ahead, just keep the Corn bread mix on an airtight jar or the remaining dough on the freezer.


  1. Yummy! Cheesy muffin perfect to All cheese lovers like me.

    1. Yes, try to bake it! Would love to know how you's like it.


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