Corn and cheese muffins

Yield: 12 Servings

Measure Ingredient
2 packs 8 1/2-oz corn muffin mix
1 cup Nonfat milk
1 cup Low-fat cottage cheese
2 larges Eggs
½ cup Shredded cheddar cheese; (packed) (about 2 oz)

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@...> on Feb 21, 1997.

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