Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 57.5
- Total Fat: 1.2 g
- Cholesterol: 3.8 mg
- Sodium: 150.4 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 0.6 g
- Protein: 2.5 g
View full nutritional breakdown of HG Cheesy-Good Cornbread Muffins calories by ingredient
HG Cheesy-Good Cornbread Muffins
Introduction
Adapted from Hungry Girl's 01/11/08 Newsletter Adapted from Hungry Girl's 01/11/08 NewsletterNumber of Servings: 15
Ingredients
-
1 cup canned cream-style corn (I only used 1/2 cup when I made it, and 1/2 is used in nutrition info)
2/3 cup flour
1/2 cup yellow cornmeal (I used Jiffy cornbread mix)
1/2 cup reduced fat sour cream
1/2 cup fat free cheddar cheese
2 Tbsp Splenda
1 1/2 Tsp baking powder
1/4 Tsp. salt.
Directions
Preheat oven to 375 degrees.
Combine flour, cornmeal, Splenda, baking powder, and salt in a large bowl.
In a separate small bowl, mix together all other ingredients -- then add the
contents of the small bowl to the large one, and stir until well mixed.
Spray a 15-cup muffin pan with nonstick spray or line it with baking cups.
Evenly distribute muffin batter among the cups. Bake in the oven for 15 - 20
minutes (until muffins are firm and a light golden brown). Allow to cool and
then enjoy!
Makes 15
Number of Servings: 15
Recipe submitted by SparkPeople user MZ_NO_ROLLS.
Combine flour, cornmeal, Splenda, baking powder, and salt in a large bowl.
In a separate small bowl, mix together all other ingredients -- then add the
contents of the small bowl to the large one, and stir until well mixed.
Spray a 15-cup muffin pan with nonstick spray or line it with baking cups.
Evenly distribute muffin batter among the cups. Bake in the oven for 15 - 20
minutes (until muffins are firm and a light golden brown). Allow to cool and
then enjoy!
Makes 15
Number of Servings: 15
Recipe submitted by SparkPeople user MZ_NO_ROLLS.
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