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Cornbread and Cheese Muffins
1 cup yellow cornmeal
1 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup egg substitute
1 cup coffee creamer
1 cup nonfat cottage cheese
3/4 cup nonfat cheddar cheese, shredded
Preheat oven to 400. Lightly spray muffin cups with nonstick
cooking spray. In a large bowl, combine cornmeal, flour, baking
powder, sugar, and salt; mix well. In a separate bowl, combine
egg substitute, creamer, and cottage cheese; blend until smooth.
Using electric mixer, add egg mixture to flour mixture and blend
until smooth. Fold in shredded cheese and let stand 5 minutes at
room temperature. Fill muffin cups 3/4 full and bake 25 to 30
minutes, until toothpick inserted in center comes out clean.
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Cornbread