Cheesy Corn Muffins

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  • 1 cup Kemps 1% Lowfat Milk
  • 1 cup Kemps Low Fat Cottage Cheese
  • 2 eggs
  • 1/2 cup packed shredded cheddar cheese (about 2 ounces)
  • 2 8 1/2-ounce packages corn muffin mix


  1. Preheat oven to 400 degrees F.
  2. Line 12 standard-size muffin cups with paper liners.
  3. Combine milk, cottage cheese, and eggs in large bowl.
  4. Use electric mixer to blend on medium speed for one to two minutes.
  5. Stir in cheddar cheese
  6. Stir in corn muffin mix until just blended. Do not overmix.
  7. Spoon batter into prepared muffin cups, dividing equally.
  8. Bake about 13-15 minutes, (light brown on top and toothpick comes out clean).
  9. Let muffins cool to room temperature.

Makes 18 muffins

Per serving: 148 calories; 5.4 grams protein; 5.1 grams fat; 1.8 grams saturated fat; 19.7 grams carbohydrates; 1.7 grams fiber

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