Broccoli & Cheddar Corn Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 C Self rising corn meal5 Tbsp Splenda1 1/4 C Broccoli1 Small Onion Chopped1/2 C Smart Balance Buttery Spread(melted)1 1/2 C Nonfat Milk3/4 C Lowfat Shredded Cheddar Cheese1/2 C Eggbeaters
Mix cornmeal and splenda in a large bowl and make a well in the middle. Combine milk, eggbeaters and melted smart balance together, then add to the large bowl. Mix ingredients until moistened. Stir in onion, broccoli and cheese until combined. Spray muffin pan with non stick cooking spray. Use a 1/4 cup measuring cup to fill muffin pans with batter. Bake at 450 degrees for about 20 minutes. Remove and let cool. Enjoy
Recipe yields 24 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user TJONES6772.
Recipe yields 24 muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user TJONES6772.
Nutritional Info Amount Per Serving
- Calories: 101.7
- Total Fat: 4.3 g
- Cholesterol: 2.8 mg
- Sodium: 270.7 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 0.7 g
- Protein: 3.5 g
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