Ingredients for Cornbread And Cheese Muffins
- Yellow Cornmeal
- Whole Wheat Flour
- 4 teaspoons baking powder
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup egg substitute
- Coffee Creamer
- Nonfat Cottage Cheese
- Nonfat Cheddar Cheese
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How to Make Cornbread And Cheese Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick cooking spray.
- In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 4 teaspoons baking powder, 1/4 cup granulated sugar, and 1 teaspoon salt.
- In a separate bowl, whisk together 1/2 cup egg substitute, 1/2 cup creamer, and 1 cup cottage cheese until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing with an electric mixer on low speed until just combined. Be careful not to overmix.
- Stir in 1 1/2 cups shredded cheddar cheese (or your favorite cheese).
- Let the batter rest for 5 minutes at room temperature.
- Fill each muffin cup about 3/4 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
6g
Fat
13g
Carbs
5g
