Parmesan-Corn Bread Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 large egg whites lightly beaten
• 0.7 cup buttermilk fat-free
• 1 cup flour all-purpose
• 1 ounce parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 2 tablespoons sugar 
• 3 tablespoons vegetable oil 
• 0.7 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 42
2. Lightly spoon flour and cornmeal into dry measuring cups; level with a knife.
3. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture.
4. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.
5. Spoon batter into 10 muffin cups coated with cooking spray.
6. Sprinkle evenly with cheese.
7. Bake at 425 for 10 minutes or until muffins spring back when touched lightly in center.
8. Remove muffins from pan immediately; place on a wire rack.
9. Serve warm.