||Gluten-Free Cornbread Mix
|1 1/2 cups
||Non Fat Milk
||Non Fat Sour Cream or Yogurt
||Preheat oven to 375 F. Line 16 muffin cups with muffin liners.
||Place entire contents of cornbread mix in large bowl. Add milk, egg whites and yogurt (or sour cream). Mix until blended.
||Spoon batter into prepared muffin cups. Bake for 20 minutes or until tops are browned.
||Enjoy with favorite soup or with honey (as dessert). Makes 16 muffins.
||*You can add 1 1/2 cups of fresh blueberries for some variety.