- 2 eggs
- 1/2 cup low-fat cottage cheese
- 1/2 cup light sour cream
- 2 tablespoons butter, melted
- 3/4 teaspoon salt
- 1/4 cup finely chopped onion
- 1 cup frounceen corn, cooked
- One 8 1/2-ounce package corn muffin mix
Combine the first 5 ingredients in a large bowl. Stir in the onion, corn and muffin mix; Stir until blended. Spoon into 12 well-greased muffin tins and bake at 400 degrees F for 15-20 minutes.
Recipe reprinted by permission of <I>Sherwood Forest B&B, MI<. All rights reserved.
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