| Recipe Ingredients: |
| 1 pkg. |
Gluten-Free Cornbread Mix |
| 1 1/2 cups |
Non Fat Milk |
| 1/3 cup |
Non Fat Sour Cream or Yogurt |
| 4 |
Egg Whites |
Cooking Directions: |
| 1. |
Preheat oven to 375 F. Line 16 muffin cups with muffin liners.
|
| 2. |
Place entire contents of cornbread mix in large bowl. Add milk, egg whites and yogurt (or sour cream). Mix until blended.
|
| 3. |
Spoon batter into prepared muffin cups. Bake for 20 minutes or until tops are browned.
|
| 4. |
Enjoy with favorite soup or with honey (as dessert). Makes 16 muffins.
|
| 5. |
*You can add 1 1/2 cups of fresh blueberries for some variety.
|
