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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I was happy to find another recipe that uses cornmeal that we all liked! We made these with Splenda sugar substitute and you can't taste it. This recipe also makes a dozen muffins in a standard muffin tin; bake 17 minutes or until golden brown. You can also double the recipe and freeze the extra muffins for up to one month. Cooking Light, October 2007. Ingredients:
2/3 cup all-purpose flour |
1/2 cup yellow cornmeal |
1 tablespoon sugar or 1 tablespoon splenda sugar substitute |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup shredded sharp cheddar cheese |
1/2 cup reduced-fat sour cream |
1/4 cup thinly sliced green onion |
8 3/4 ounces cream-style corn |
1 dash hot sauce |
1 large egg, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 375°F.
2. Lightly spoon the flour into dry measuring cups; level with a knife.
3. Combine flour and next 4 ingredients (through salt) in a large bowl.
4. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk.
5. Add to flour mixture; stir just until moistened.
6. Divide batter evenly among miniature muffin cups coated with cooking spray.
7. Bake at 375° for 10 minutes or until golden brown.
8. Cool in cups 2 minutes on wire racks; remove from pans.
9. Cool completely on wire racks.
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