Corn And Cheese Muffins

It is not easy to get the law killed. Something of a legal disposition remains even in the believer while he is in this world. Many a stroke does self and self-righteousness get, but still it revives again. If he were wholly dead to the law, he would be wholly dead to sin. But so far as the law lives, sin lives. They that think they know the gospel well enough betray their ignorance. No man can be too evangelical [gospel-centered]. It will take all his life-time to get a legal temper destroyed.

Ralph Erskine

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Breads	12	Servings

INGREDIENTS

2		8 1/2-oz corn muffin mix
1	c	Nonfat milk
1	c	Low-fat cottage cheese
2		Eggs
1/2	c	Shredded cheddar cheese
		packed about 2 oz

INSTRUCTIONS

Preheat oven to 400F. Line 12 standard-size muffin cups with paper
liners. Combine muffin mix, milk, cottage cheese and eggs in large
bowl. Using electric mixer, beat until well combined. Mix in cheddar
cheese. Let stand 5 minutes. Spoon batter into prepared cups,  dividing
equally. Bake until muffins are brown on top and tester  inserted into
center comes out clean, about 30 minutes. Let muffins  cool to room
temperature.  Source:  Bon Appetit (8/95) Posted to MM-Recipes Digest
V4 #054 by  Tonya <imbri@oz.net> on Feb 21, 1997.

A Message from our Provider:

“Many folks want to serve God, but only as advisers”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 51 Calories From Fat: 23 Total Fat: 2.6g Cholesterol: 37.1mg Sodium: 126.1mg Potassium: 64.2mg Carbohydrates: 1.6g Fiber: 0g Sugar: 1.6g Protein: 5.2g