Corn, Lemon, and Parmesan Muffins



Cornmeal replaces half the wheat flour in this recipe, which also calls for a cup of crushed corn flake cereal. What results are savory muffins that have a coarser crumb and a bit of crunchy texture, plus delectable flavor from grated lemon zest, gr…

und nutmeg, parmesan cheese. This recipe also teaches you how to make buttermilk using regular milk and lemon juice, something you can do whenever you don't have any on hand.

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  • 1 cup milk
  • 1 tablespoon lemon juice
  • 1 cup wheat flour
  • 1 cup cornmeal (fine)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 lemon (zest)
  • 1/4 teaspoon nutmeg
  • 6 tablespoons grated Parmesan
  • 3 tablespoons oil
  • 3 tablespoons butter (melted and cooled)
  • 1 large egg
  • 1 egg yolk
  • 1 cup corn flakes
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    Made it


    1. Grease cupcake pan with butter and line with parchment paper. Preheat the oven to 180 degrees Celsius.
    2. Make the buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice. Let stand for a least 10 to 15 minutes before using.
    3. In a bowl, mix the flour, cornmeal, baking powder, baking soda, salt, lemon zest, nutmeg and Parmesan cheese,
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