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Sun-Dried Tomato Cornbread Muffins
Sun-Dried Tomato Cornbread Muffins

Sun-Dried Tomato Cornbread Muffins

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Healthy Living
Cook Minutes 25 Min
Prep : 15 Min Cook: 10 Min
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups flour
2/3 cup cornmeal
1 Tbsp. granulated sugar
2 tsp. Magic Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup 1% buttermilk
1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
1/2 cup shredded Cracker Barrel Light Old Cheddar Cheese
1/3 cup oil-packed sun-dried tomatoes, drained, chopped
1/4 cup chopped fresh cilantro
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How do I make it ?
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Step 1
Heat oven to 400ºF.
Step 2
Mix first 6 ingredients in large bowl. Whisk next 3 ingredients until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in remaining ingredients.
Step 3
Spoon into 12 muffin pan cups sprayed with cooking spray.
Step 4
Bake 8 to 10 min. or until toothpick inserted in centres comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
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Serving Suggestion
Enjoy each muffin with a slice of Cracker Barrel Light Cheddar Cheese.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
140
Calories From Fat
0
% Daily Value
Fat 3.5 g
Saturated fat 1 g
5 %
Cholesterol 35 mg
Sodium 330 mg
14 %
Carbohydrate 21 g
Fibre 1 g
Sugars 3 g
Protein 5 g
Vitamin A
2 %
Vitamin C
6 %
Calcium
10 %
Iron
8 %
Servings
Makes 12 servings, 1 muffin (68 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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