Be sure to splurge on freshly shredded Parmigiano-Reggiano for these muffins because the flavor is superior. Serve any leftover muffins with soup or a salad for a light lunch.
1 cup plus 1 tablespoon (4 1/4 ounces) fresh finely shredded Parmigiano-Reggiano cheese, divided
2 1/4 cups all-purpose flour (about 10 ounces)
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 3/4 cups 1% low-fat milk
2 1/2 tablespoons canola oil
1 large egg
Preheat oven to 350°.
Place 3 tablespoons cheese in a small bowl; set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining cheese, sugar, and next 4 ingredients (through pepper) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, oil, and egg; add to flour mixture, stirring just until moist.
Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle evenly with reserved 3 tablespoons cheese. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Yield: 15 servings (serving size: 1 muffin)