Cheesy Corn Muffins

  • Yield: 1 1/2


1cup chopped onion
1 (8 1/2-ounce) can cream-style corn
1cup shredded reduced-fat sharp Cheddar cheese
2/3cup nonfat sour cream
2tablespoons canola oil
2large egg whites
1tablespoon sugar
1 1/2cups self-rising cornmeal mix


  1. Preheat the oven to 400F. Coat 18 standard muffin cups with nonstick cooking spray.
  2. Saute the onion in a pan coated with nonstick cooking spray over low heat until tender but not browned, about 8 minutes. Combine the onion with the corn, Cheddar cheese, sour cream, oil, egg whites and sugar. Add the cornmeal mix and blend well.
  3. Fill the muffin tins 3/4 full and bake for 20 to 25 minutes. Remove the muffins from the tins and cool on a wire rack.

Nutritional Info *per serving

  • Calories 38
  • Fat 1.1g
  • Saturated Fat .4g
  • Cholesterol 2mg
  • Sodium 97mg