broccoli cheese muffins
By Yankee Magazine|Jan 24 2007|
Ingredients
Broccoli Cheese Muffins
Makes: 16 servings
Ingredients:
2 cups cornmeal
1 tablespoon Splenda
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 cups nonfat buttermilk
3/4 cup fat-free egg substitute or 6 egg whites, lightly beaten
1 1/4 cup broccoli, chopped
1 cup non/lowfat grated cheese
3/4 cup onions, chopped
Instructions
Directions:
Combine cornmeal, Splenda, baking powder, and baking soda in a bowl, and
stir well. Add the buttermilk and egg substitute or egg whites, and stir
until dry ingredients are moistened. Fold in the broccoli, onions, and
cheese.
Coat muffin pan with nonstick cooking spray (nonfat), and fill 3/4 full with
the batter. Bake at 350 degrees F for 15-18 minutes.
Allow muffins to sit for 5 minutes before serving.
Nutritional Information:
Serving size: 1 muffin
Calories: 90
Fat: 1 G
Cholesterol: 4 mg
Protein: 7 G
Carbs: 15 G
Fiber: 2 G
