Title: Corn and cheese muffins
 Categories: Breads
      Yield: 12 Servings
 
      2 pk 8 1/2-oz corn muffin mix
      1 c  Nonfat milk
      1 c  Low-fat cottage cheese
      2 lg Eggs
    1/2 c  Shredded cheddar cheese;
           -(packed) (about 2 oz)
 
  Preheat oven to 400F. Line 12 standard-size muffin cups with paper
  liners. Combine muffin mix, milk, cottage cheese and eggs in large
  bowl. Using electric mixer, beat until well combined. Mix in cheddar
  cheese. Let stand 5 minutes. Spoon batter into prepared cups,
  dividing equally. Bake until muffins are brown on top and tester
  inserted into center comes out clean, about 30 minutes. Let muffins
  cool to room temperature.