Total Time
25mins
Prep 15 mins
Cook 10 mins

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.

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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