Shortcut Corn and Cheese Muffins

blucoat's Note:

This healthy recipe livens up a corn muffin mix and adds protein to make a substantial breakfast or snack (that's perfect when you are on the run). One of these muffins and a bowl of soup makes a lovely meal. The cottage cheese adds extra moistness. Use a non-stick muffin pan as these muffins stick to paper liners. This recipe is from an old Bon Appétit Magazine (Aug. 1995).

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Yield: 12 muffins

• 2 (8 ½ ounce) packages corn muffin mix
• 1 cup nonfat milk
• 1 cup low fat cottage cheese
• 2 large eggs
• ½ cup packed shredded cheddar cheese (about 2 ounces)

Directions:

1. Preheat oven to 400°F
2. 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.
3. Spoon batter into muffin 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.