Cornbread and Cheese Muffins

• 1 cup yellow cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 12 teaspoon salt
• 34 cup egg substitute
• 1 cup coffee creamer
• 1 cup nonfat cottage cheese
• 34 cup nonfat cheddar cheese, shredded

1. Preheat oven to 400.
2. Lightly spray muffin cups with nonstick cooking spray.
3. In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt; mix well.
4. In a separate bowl, combine egg substitute, creamer, and cottage cheese; blend until smooth.
5. Using electric mixer, add egg mixture to flour mixture and blend until smooth.
6. Fold in shredded cheese and let stand 5 minutes at room temperature.
7. Fill muffin cups 3/4 full and bake 25 to 30 minutes, until toothpick inserted in center comes out clean.

yellow cornmeal, whole wheat flour, baking powder, sugar, salt, egg substitute, coffee creamer, cheese, cheddar cheese

Taken from www.food.com/recipe/cornbread-and-cheese-muffins-584 (may not work)