Thursday, January 7, 2010

Cheesy Corn Muffins


Keeping with the Eating From The Pantry Challenge and trying to serve more nutrient foods to the toddlers (and me!), I decided to make these hearty muffins. I had four boxes of Jiffy corn muffins, so I made a double batch.

Cheesy Corn Muffins

1 cup Lowfat Milk
1 cup Low Fat Cottage Cheese
2 eggs
1/2 cup packed shredded Cheddar cheese
2- 8.5 ounce packages corn muffin mix

Preheat oven to 400°F. Line 12 standard-size muffin cups with paper liners. Combine milk, cottage cheese, and eggs in large bowl. Use electric mixer to blend on medium speed for 1 to 2 minutes. Stir in Cheddar cheese. Stir in corn muffin mix until just blended. Do not over mix. Spoon batter into prepared muffin cups, dividing equally. Bake about 13 to 15 minutes, or until light brown on top and toothpick comes out clean. Let muffins cool to room temperature.

The above photo is from the first batch I made. It came out really runny, so on my second batch I reduced the milk to 3/4 cup and it seemed to be a better texture for muffins.

I love that they have added protein. The toddlers LOVE them and so do I. It was a great way to use up the muffin mixes, cottage cheese and Cheddar cheese.

With the Hearty Blueberry Muffins, my freezer is well stocked with muffins!

Corn Muffins on Foodista

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