Corn And Cheese Muffins
| 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.
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Nutrition (calculated from recipe ingredients)
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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