Monday, May 18, 2009

Hungry Girl Recipe: Cheesy-Good Cornbread Muffins

Ingredients: 1 cup canned cream-style corn 2/3 cup all-purpose flour 1/2 cup yellow cornmeal 1/2 cup fat-free liquid egg substitute (like Egg Beaters) 1/2 cup fat-free sour cream 1/2 cup reduced-fat shredded cheddar cheese 1/4 cup chopped scallions 2 tbsp. Splenda No Calorie Sweetener (granulated) 1 1/2 tsp. baking powder 1/4 tsp. salt Optional: 1/4 tsp. hot sauce Directions: 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 a light golden brown). Allow to cool and then enjoy! MAKES 12 SERVINGS POINTS® value 2 Recipe courtesy of Hungry Girl

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