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Categories:Viewed: 16 - Published at: 4 years ago
Ingredients
- 2 (8 1/2 ounce) boxes Jiffy corn muffin mix
- 4 egg whites (or 2 whole eggs)
- 23 cup sour cream (I use fat free)
- 2 tablespoons milk
- 2 tablespoons instant minced onion
- 14 cup Splenda Sugar Blend for Baking
Method
- Preheat oven to 400F.
- Grease 8x8-inch glass baking pan with cooking spray oil.
- In a large mixing bowl add contents of both Jiffy corn muffin mixes.
- Add egg whites, sour cream, milk and dry minced onions.
- Blend ingredients with a whisk.
- Pour mixture into greased 8x8-inch glass baking pan.
- Bake about 30 minutes.
