Parmesan Corn Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 large eggs lightly beaten
• 1.3 cups buttermilk fat-free
• 1 cup flour all-purpose
• 3 tablespoons chives fresh divided finely chopped
• 0.1 teaspoon ground pepper red
• 0.3 cup olive oil 
• 0.8 cup parmigiano-reggiano cheese fresh divided grated
• 0.3 teaspoon salt 
• 1 tablespoon sugar 
• 0.8 cup cornmeal yellow

Equipment

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

Directions

1. Preheat oven to 40
2. Combine the first 3 ingredients.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture.
5. Add milk mixture; stir just until moist.
6. Stir in 2 ounces cheese (about 1/2 cup) and 2 tablespoons chives. Spoon into 12 muffin cups coated with cooking spray.
7. Sprinkle muffins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives.
8. Bake at 400 for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.
9. Remove muffins from tins; cool on a wire rack.
10. Variation 1 Bacon, Onion, and Cheddar Corn Muffins: Cook 2 bacon slices in a skillet over medium heat.
11. Remove bacon, reserving drippings in pan.
12. Drain bacon; crumble. Increase heat to medium-high.
13. Add 3/4 cup chopped onion to drippings in pan; saut 5 minutes. Prepare muffin batter, omitting sugar, cheese, and chives; stir in bacon, onion, and 2 ounces shredded sharp cheddar cheese (about 1/2 cup). Proceed with step
14. Serves 12 (serving size: 1 muffin) Calories 137; Fat 6g (sat 5g); Sodium 217mg
15. Variation 2 Raspberry-Cornmeal Muffins: Prepare muffin batter, omitting pepper, cheese, and chives. Stir in 1 cup fresh raspberries; spoon batter into prepared muffin cups.
16. Sprinkle batter with 1 tablespoon sugar. Proceed with step
17. Serves 12 (serving size: 1 muffin) Calories 144; Fat 1g (sat 8g); Sodium 173mg