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Corn & Cheese Muffins

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Recipe

 

Yield

12 muffins

Prep

10 min

Cook

30 min

Ready

45 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
19 ounces corn muffin mix
*
1 cup milk, skim
1 cup cottage cheese (low-fat 1%)
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2 large eggs
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½ cup cheddar cheese
shredded
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Ingredients

Amount Measure Ingredient Features
549.1 ml/g corn muffin mix
*
237 ml milk, skim
237 ml cottage cheese (low-fat 1%)
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2 large eggs
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118 ml cheddar cheese
shredded
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Directions

Preheat oven to 400℉ (200℃).

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 15446% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 162mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 32g
Vitamin A 6% Vitamin C 1%
Calcium 22% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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