Corn, Lemon, And Parmesan Muffins Recipe

Name: Corn, Lemon, And Parmesan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 1 tablespoon lemon juice; 1 cup wheat flour; 1 cup cornmeal fine; 2 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 lemon zest; 1/4 teaspoon nutmeg; 6 tablespoons grated Parmesan; 3 tablespoons oil; 3 tablespoons butter melted and cooled; 1 large egg; 1 egg yolk; 1 cup corn flakes

Servings: persons

1 cup milk
1 tablespoon lemon juice
1 cup wheat flour
1 cup cornmeal fine
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 lemon zest
1/4 teaspoon nutmeg
6 tablespoons grated Parmesan
3 tablespoons oil
3 tablespoons butter melted and cooled
1 large egg
1 egg yolk
1 cup corn flakes

1
Grease cupcake pan with butter and line with parchment paper. Preheat the oven to 180 degrees Celsius.
2
Make the buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice. Let stand for a least 10 to 15 minutes before using.
3
In a bowl, mix the flour, cornmeal, baking powder, baking soda, salt, lemon zest, nutmeg and Parmesan cheese,
4
In another bowl, mix 1 egg and 1 egg yolk with the oil, butter, and buttermilk
5
Combine the 2 mixtures without beating too much. The dough doesn't get completely smooth. Add the slightly crushed corn flakes.
6
Pour the batter into the prepared muffin pan, bake for about 20 minutes or until fully cooked.
7
Serve warm or the same day. The muffins can be frozen when cooled down. To serve after freezing, toast and butter them.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup milk, 1 tablespoon lemon juice, 1 cup wheat flour, 1 cup cornmeal fine, and more.

Yes, Corn, Lemon, And Parmesan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn, Lemon, And Parmesan Muffins

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