Corn & Cheese Muffins
Yield
12 muffinsPrep
10 minCook
30 minReady
45 minTrans-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%)
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 549.1 | ml/g |
corn muffin mix
|
* |
| 237 | ml |
milk, skim
|
|
| 237 | ml |
cottage cheese (low-fat 1%)
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
cheddar cheese
shredded |
|
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.
