"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Parmesean Corn Muffins Recipe

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This recipe for Parmesean Corn Muffins, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathi McFadden
Added: Tuesday, October 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs ( 10 oz each ) corn muffin mix,
1/3 cup grated parmesean cheese,
1/2 tsp dried rosemary, crushed,
2 eggs, beaten,
2/3 cup milk

Directions:
Directions:
Preheat oven at 400F
In a large bowl combine mix, cheese and rosemary. Add egg and milk; stir just until moistened. Fill greased muffin cups 3/4 full.
Bake for 10-15 minutes or until done.
Cool for 5 minutes before removing from pan.

OPTIONS

1/2 cup shredded cheddar,
1 tbsp minced chives,
top with whipped cream cheese

 

 

 

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