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.
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