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.


Ingredients:

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

Procedure:

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.