Yield: 24 to 30 muffins
Canned cream-style corn – 3 cups
Sugar – 1 1/2 Tbsp.
Large eggs – 3
Skim milk – 3/4 cup
Onion – chopped 6 Tbsp.
Self-rising cornmeal mix – 3 cups
Cheese – grated optional
Preparation:-
Mix ingredients until cornmeal is moistened. Coat 24 to 30 muffin cups with vegetable spray; pour in batter until almost full. Bake at 400F 14 to 16 minutes, or until set through. While warm, sprinkle lightly with cheese, if desired.
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Nutrition per muffin: 82 calories, 1.2g fat, (13.2% calories from fat), 31mg cholesterol, 16g carbohydrate, 2.6g protein, 230mg sodium.