Saturday, January 26, 2008

Cheesy-Good Cornbread Muffins

Recipe from Hungry Girl:

1 cup canned cream-style corn
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup fat-free egg substitute (like Egg Beaters)
1/2 cup fat-free sour cream
1/2 cup 2% shredded cheddar cheese
1/4 cup scallions
2 Tbsp. Splenda
1 1/2 tsp. baking powder
1/4 tsp. salt
Optional: 1/4 tsp. hot sauce

Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, baking powder and salt in a large bowl. In a separate small bowl, mix together all other ingredients--then add the contents of the small bowl to the large one, and stir until well mixed.

Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15-20 minutes (until muffins are firm and light golden brown). Allow to cool and then enjoy!

Makes 12 servings. 2 WW Points per serving.


Angela said...
This comment has been removed by the author.
Angela said...

I will tell you these are great but don't use the paper muffin liners (as pictured). Use the foil or silicone muffin liners but not the paper because it is REALLY hard to get off.