Cheesy Corn Muffins
- Yield: 1 1/2 dozen
Ingredients
- 1cup chopped onion
- 1-- (8 1/2-ounce) can cream-style corn
- 1cup shredded reduced-fat sharp Cheddar cheese
- 2/3cup nonfat sour cream
- 2tablespoons canola oil
- 2large egg whites
- 1tablespoon sugar
- 1 1/2cups self-rising cornmeal mix
Instructions
- Preheat the oven to 400F. Coat 18 standard muffin cups with nonstick cooking spray.
- Saute the onion in a pan coated with nonstick cooking spray over low heat until tender but not browned, about 8 minutes. Combine the onion with the corn, Cheddar cheese, sour cream, oil, egg whites and sugar. Add the cornmeal mix and blend well.
- Fill the muffin tins 3/4 full and bake for 20 to 25 minutes. Remove the muffins from the tins and cool on a wire rack.
Nutritional Info *per serving
- Calories 38
- Fat 1.1g
- Saturated Fat .4g
- Cholesterol 2mg
- Sodium 97mg