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.<\/p>\n
Ingredients<\/p>\n
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
Cooking spray<\/p>\n
Preparation
Preheat oven to 350\u00b0.<\/p>\n
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.<\/p>\n
Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle evenly with reserved 3 tablespoons cheese. Bake at 350\u00b0 for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.<\/p>\n
Yield:\u00a0 15 servings (serving size: 1 muffin)<\/p>\n","protected":false},"excerpt":{"rendered":"
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. Ingredients 1 cup plus 1 tablespoon (4 1\/4 ounces) fresh finely shredded Parmigiano-Reggiano cheese, divided2 1\/4 cups all-purpose flour (about 10 ounces)3 tablespoons sugar2 teaspoons baking … <\/p>\n