Corn and Parmesan Cheese Muffins

3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 212.8
  • Total Fat: 3.5 g
  • Cholesterol: 57.3 mg
  • Sodium: 330.3 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 8.7 g

View full nutritional breakdown of Corn and Parmesan Cheese Muffins calories by ingredient
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So yummy and low in fat! So yummy and low in fat!
Number of Servings: 6


    1.5 cups flour
    1.5 tsps baking powder
    ground black pepper
    dash of salt
    1 x 410gms can whole kernel corn
    3 tbsps grated parmesan
    2 medium eggs
    1/2 cup milk
    2 tbsps chopped chives (or spring onions)
    Dash of Paprika


1) Sift flour and baking powder together into a mixing bowl. Add in black pepper and salt.

2) Add grated parmesan cheese to flour.

3) Drain corn from can, keeping the corn liquid. Add corn to flour in bowl. Mixx corn liquid with milk, beat the eggs together. Add all in with the flour and cheese.

4) Mix and fold all ingredients together. Don't over-mix!

5) Sprinkle paprika over top of each muffin.

6) Cook in muffin pan, in hot oven of around 200C, for around 16-20 minutes.

7) When golden brown and muffin springs back on touch, take out, leave for a few minutes to rest.


Serving Size: Makes 12 muffins, serving of 2 per person

Number of Servings: 6

Recipe submitted by SparkPeople user KELLY_NZ.

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Member Ratings For This Recipe

  • Good
    3 of 3 people found this review helpful
    a little bit dry but will add a little bit of oil or butter next time to see does that moisten them up a little, or if someone has any suggestions to do this, please let me know, apart from that they taste great, I also sprinkled a little grated Parmesan over the top of muffins before cooking - 6/10/13

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