Parmesan Muffins
In the mood for something savory? Try these Parmesan Muffins, which pair perfectly with a ton of dinner dishes … and are totally scrumptious for breakfast, too.
Servings: 15 muffins
Ingredients
- 2 cups all-purpose flour
- ¾ - 1 cup Parmesan cheese
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 large egg at room temperature
- ½ cup sour cream
- ⅔ cup milk
- ½ cup vegetable oil
Instructions
- Preheat oven to 400° F. Line a muffin tin with paper muffin cups or spray pan very well with cooking spray. Set aside.
- In a medium bowl, combine the flour, cheese, sugar, baking powder, paprika, and salt. Set aside.
- In a large bowl, combine the egg and sour cream until smooth. Whisk in the milk and oil.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just moistened.
- Fill muffin cups 3/4-full.
- Bake for 20 minutes or until a toothpick inserted near the center comes out clean. Allow the muffins to cool on a wire rack for 10 minutes before serving.
Notes
- Muffins will stay fresh about 2-3 days if you leave them out of the fridge/freezer. Just put them in a resealable container after they cool and keep them at room temperature
Nutrition
Serving: 1muffin | Calories: 185kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 254mg | Potassium: 56mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 188IU | Vitamin C: 0.1mg | Calcium: 132mg | Iron: 1mg
