Cottage cheese is the secret to the moistness of these muffins. They're good spread with a bit of honey.
Recipe information
Yield
Makes 12
Ingredients
2 8 1/2-ounce packages corn muffin mix
1 cup nonfat milk
1 cup low-fat cottage cheese
2 large eggs
1/2 cup (packed) shredded cheddar cheese (about 2 ounces)
Preparation
Preheat oven to 400°F. Line 12 standard-size 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.
