| INGREDIENTS | |
|---|---|
| 1 1/2 cups all-purpose flour | |
| 1/2 cup yellow cornmeal | |
| 1/4 cup white sugar | |
| 1 Tablespoon baking powder | |
| 3/4 teaspoon salt | |
| ------ | |
| 1 egg | |
| 3/4 cup small curd cottage cheese | |
| 1/4 cup canola oil | |
| 3/4 cup milk | |
| ------ | |
| 1/2 cup shredded cheddar cheese (2 ozs.)* | |
| 1/2 teaspoon dried thyme | |
| ------------------------------ | |
DIRECTIONS |
|
|---|---|
| - In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add the egg, oil and milk. Stir into dry ingredients just until moistened. Fold in cheddar cheese and thyme. | |
| - Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan a wire rack. Serve warm. | |
| Vitamin A | 29% |
| Vitamin C | 5% |
| Calcium | 76% |
| Iron | 65% |
