“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.”
READY IN:
25mins
YIELD:
12
UNITS:
US

Ingredients Nutrition

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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