Lower Fat Cheese Muffins

Preparation:  15 min. Cooking: 20 min. Total: 35 min.
Recipe photo
  • 1 Cup cornmeal
  • 1 Cup all purpose flour
  • 1/4 Cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt (optional)
  • 1/2 tsp baking soda
  • 1 eggs
  • 6 Fl Oz lowfat milk
  • 1 1/2 Cup fat-free cheddar cheese , shredded, firmly packed
  • 1 Cup frozen corn , thawed
  • 4 Tbsp unsalted butter , melted
  • 3 tsp dill , or 3 Tbsp fresh, minced
Preheat oven to 400 ℉. Combine first 6 ingredients in a mixing bowl and set aside. Combine egg and milk in another bowl. Whisk until mixed thoroughly. Add remaining ingredients to egg mixture. Mix thoroughly and stir into dry ingredients just until mixture is wet and stiff. Spoon batter into 12 lightly oiled muffin tins. Bake 20 minutes or until tester comes out clean when inserted in center. Cool 10 minutes before serving.
Calories
320 Cal
Fat
7.9 g
Carbs
48 g
Protein
15 g
Fiber
1.7 g
Sugar
14 g
Cholesterol
48 mg
Sodium
1000 mg


Nutrients

Fiber     1.7 g
Fat     7.9 g
Sugar     14 g
Carbs     48 g
Protein     15 g
Calories     320 Cal

Fats

Fat, Poly     0.7 g
Fat, Mono     2.1 g
Fat, Sat     4.4 g
Fat, Trans     0 g
Fat, Percent     22 %

Vitamins

Vitamin, K     2.1 mcg     1.7 %
Vitamin, A     990 IU     33 %
Vitamin, B12     0.6 mcg     27 %
Niacin     2.5 mg     15 %
Riboflavin     0.5 mg     35 %
Vitamin, C     1.6 mg     1.8 %
Vitamin, D     12 IU     2 %
Vitamin, B6     0.1 mg     8.8 %
Vitamin, E     0.4 mg     2.8 %
Panto, Acid     0.3 mg     6.9 %
Choline     31 mg     5.7 %
Thiamin     0.3 mg     25 %

Minerals

Calcium     440 mcg     44 %
Phosphorus     640 mg     91 %
Magnesium     35 mg     8.2 %
Copper     0.1 mcg     6.5 %
Fluoride     3.6 mcg     91 %
Zinc     2 mg     18 %
Cholesterol     48 mg     0.7 %
Sodium     1000 mg     69 %
Selenium     19 mcg     35 %
Manganese     0.2 mg     2.5 %
Potassium     260 mg     5.6 %
Iron     2.1 mg     26 %