FriendsEAT New York

CORN AND CHEESE MUFFINS

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Reference:

Bon App�tit, August 1995 Ginny Leith Holland: Burlington, New Jersey

Prep:

Active time: 25 min Start to finish: 55 min

Servings:

Makes 12.

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Submitted by:

Foodie

Ingredients

8 1/2-ounce packages corn muffin mix

cup nonfat milk

cup low-fat cottage cheese

large eggs

1/2

cup (packed) shredded cheddar cheese (about 2 ounces)

Directions

Preheat oven to 400°F. 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.

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