Corn & Cheese Muffins Recipe

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Corn & Cheese Muffins Ingredients

2 package 8 1/2-oz corn muffin mix
1 cup nonfat milk
1 cup low-fat cottage cheese
2 large eggs
1/2 cup shredded cheddar cheese, (packed) (about 2 oz)

A Recipe for
Corn & Cheese Muffins

Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

Fish, to taste right, must swim three times - in water, in butter, and in wine.
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life.
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This Recipe for Corn & Cheese Muffins is one of thousands in the Recipes-to-go Cheese Cookbook.

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Corn & Cheese Muffins Recipe
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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.
George Bernard Shaw

This is a recipe for Corn & Cheese Muffins from the recipe cookbook of Recipes-to-go (Cheese)

Soup and fish explain half the emotions of human life.
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Corn & Cheese Muffins recipe - a tasty recipe for you to add to your collection!
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Eat drink and be merry, for tomorrow they may make it illegal.
Anonymous

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
Henry Miller, American writer (1891-1980)

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A dessert without cheese is like a beautiful woman with only one eye.
Anthelme Brillat-Savarin

Corn & Cheese Muffins

Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes?
Chang Chan-Pao

Corn & Cheese Muffins Directions

Preheat oven to 400F. 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.

Source: Bon Appetit (8/95)

Serves: 12

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Corn & Cheese Muffins Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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