Corn & Cheese Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 package: 8 1/2-oz corn muffin mix,
1 cup: Nonfat milk,
1 cup: Low-fat cottage cheese,
2 large: Eggs,
1/2 cup: Shredded cheddar cheese, (packed) (about 2 oz)
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp
Tags
: breads