Rating: 3 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2

This recipe also makes a dozen muffins in a standard muffin tin; bake 17 minutes or until golden brown. You also can double the recipe and freeze the extra muffins for up to one month. If you do this, prepare the muffins in two batches so the baking powder doesn't lose its effectiveness while the extra batter waits for the first batch to be turned out of the pans.

Recipe by Cooking Light October 2007

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Credit: Becky Luigart-Stayner; Cindy Barr

Recipe Summary test

Yield:
12 servings (serving size: 3 muffins)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened.

  • Divide batter evenly among miniature muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.

Nutrition Facts

108 calories; calories from fat 28%; fat 3.4g; saturated fat 1.9g; mono fat 0.5g; poly fat 0.1g; protein 3.7g; carbohydrates 15.5g; fiber 0.8g; cholesterol 28mg; iron 0.8mg; sodium 221mg; calcium 89mg.
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