Recipe - Corn And Cheese Muffins

2 pack 8 1/2oz corn muffin mix
1 cup Nonfat milk
1 cup Lowfat cottage cheese
2 lg Eggs
One half cup Shredded cheddar cheese;
(packed) (about 2 oz)

Preheat oven to 400F. Line 12 standardsize muffin cups with paper liners.
Combine muffin mix, milk, cottage cheese and eggs in large bowl. Using
electric mixer, beat until well combined. Mix in cheddar cheese. Let stand
5 minutes. Spoon batter into prepared cups, dividing equally. Bake until
muffins are brown on top and tester inserted into center comes out clean,
about 30 minutes. Let muffins cool to room temperature.

Source: Bon Appetit (8/95)
Posted to MMRecipes Digest V4 #054 by Tonya imbri@oz.net on Feb 21,
1997.