Parmesan Cornbread Puffs

These light-tasting cornmeal muffins are coated with grated Parmesan cheese
after they are baked.  Serve them with a bowl of chili or hearty soup.

Makes 12 muffins

Ingredients

Nonstick Cooking Spray
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
4 tsp sugar
1 tsp baking powder
Dash salt
1 slightly beaten egg white
1/3 cup skim milk
2 tbsp cooking oil
2 tbsp grated Parmesan cheese

Spray twelve 1 3/4" muffin cups with nonstick coating; set aside.  In a large
bowl stir together flour, cornmeal, sugar, baking powder and salt.  Beat together
egg white, milk, and oil. Add to flour mixture and stir just till smooth.  Spoon into
prepared muffin cups, filling about 3/4 full.  Bake in a 425 degree oven for
10 to 12 minutes or till golden.  Remove from pan; cool on a wire rack 5 minutes.  
Place cheese in a plastic bag.  Add warm puffs, a few at a time; toss to coat
with cheese.  Serve warm.

SERVING SIZE:  1 Muffin

POINTS:  2

PER SERVING: 69 Calories, 2 g Protein, 3 g Fat, 9 g Carbohydrate,
40 mg Sodium, 1 mg Cholesterol, 0 g Dietary Fiber