Double Corn And Cheese Muffins Recipe

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   Preheat oven to 400 degrees.

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   Butter 12 large muffin c..

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   2.

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   In a mixing bowl, combine the flour, corn meal, sugar, baking pwdr, and salt.

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   3.

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   In a separate bowl, beat the Large eggs lightly, then whisk in the lowfat milk and melted butter.

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   Make a well in the dry ingredients and pour in the egg mix.

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   Stir gently, just till combined.

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    Stir in the corn and cheese.

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    4.

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    Spoon the mix into the muffin c., filling each about 3/4 full.

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    5.

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    Bake the muffins for 15 min, then reduce the heat to 375 degrees and bake 10 min longer, till the tops are golden and spring back when touched lightly.

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    6.

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    Cold the muffins in the pans on a rack for 5 min, then transfer to a basket and serve at once.

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    Yields 12 servings.

* Per serving · 4 servings · Values may vary.

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