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.
Nonstick Cooking Spray
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
4 tsp sugar
1 tsp baking powder
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 (2)
PER SERVING: 69 Calories, 2 g Protein, 3 g Fat, 9 g Carbohydrate,
40 mg Sodium, 1 mg Cholesterol, 0 g Dietary Fiber
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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