Cheesy Corn Muffins

Kitchen Tested
  • Yield 1 1/2

Savory, cheesy, low-fat muffins perfect for serving with soup and salad.


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



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