Jul 14, 2010

Corn and Cheese Muffins

A combination of computer problems and summer travel has kept me from blogging for the past several weeks, but I'm back online again. Anyway, I'm certainly not above using package mixes if the end result is worth it. This tasty and simple recipe comes from the Gourmet website.

2 (8 1/2-ounce) packages corn muffin mix
1 cup nonfat milk (I used 1%)
1 cup lowfat cottage cheese
2 large eggs
1/2 cup (packed) shredded cheddar cheese

Preheat oven to 400 degrees. Spray muffin tins with cooking spray. Combine muffin mix, milk, cottage cheese, and eggs in a 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 in center comes out clean, about 30 minutes. Let muffins cool to room temperature. Makes 12 (When I made this recipe, it yielded more like 16 to 18 muffins).

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