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Parmesan Cornbread Puffs Recipe


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     Parmesan Cornbread Puffs

Category   Breakfast - Brunch
Sub Category   Low-fat
Servings   12

Nonstick Cooking Spray
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
4 tsp sugar
1 tsp baking powder
Dash of salt
1 slightly beaten egg white
1/3 cup skim milk
2 tbsp cooking oil
2 tbsp grated Parmesan cheese

Spray twelve 1 3/4' muffin cups with nonstick coating.
In a large bowl, stir together flour, cornmeal, sugar, baking powder and salt. In a separate bowl, beat together egg white, milk and oil. Add to flour mixture and stir just until smooth.
Spoon into prepared muffin cups, filling about 3/4 full. Bake in a 425 degree oven for 10-12 minutes or til golden. Remove from pan; cool on wire rack 5 minutes. Place cheese in a plastic bag. Add warm puffs, a few at a time; toss to coat with cheese. Serve warm.
Serving size 1 muffin = 69 CAL ---- 2 g PROTEIN ---- 3 g FAT ----9 g CARB ----40 mg SODIUM ---- 1 mg CHOLESTEROL ---- 0 g FIBER ---- WW PTS = 2

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