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Ingredients:
2 eggs
1/2 cup low-fat cottage cheese
1/2 cup light sour cream
2 Tbsp butter, melted
3/4 tsp salt
1/4 cup finely chopped onion
1 cup frozen corn, cooked
1 package (8-1/2 oz.) corn muffin mix (e.g., Jiffy)
Instructions:
This is one of the best combinations for corn muffins we've found. They have joined the ranks of the muffin brigade we serve here in The Forest. Yum yum, eat 'em up!
Combine first 5 ingredients in large bowl. Stir in onion, corn, and muffin mix; stir until blended. Spoon into 12 well-greased muffin tins and bake at 400 degrees for 15-20 minutes.
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