Lunch: Parmesan Corn Muffins Recipe
Ingredients
2 packages (10 ounces each) corn bread/muffin mix
1/3 cup grated Parmesan cheese
1/2 teaspoon dried rosemary, crushed
2 eggs, beaten
2/3 cup milk
Instructions
In a large bowl, combine the corn bread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full.
Bake 400 ° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
