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Panhandle Cheese Muffins

Categories: Entertaining, Finger Foods
Type: Desserts and Baked Goods

These creamy, cheesy muffins smell great while they're baking, but don't open the oven door! Your patience will be rewarded.

Serves: Serves: 8


  • 1 1/2 cups Bisquick Reduced Fat Baking Mix
  • 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
  • 1 tablespoon pourable Sugar Twin or Sprinkle Sweet
  • 1 teaspoon dried onion flakes
  • 1 teaspoon dried parsley flakes
  • 1/2 cup skim milk
  • 1/4 cup Land O Lakes no-fat sour cream
  • 1/4 cup (one 2-ounce jar) chopped pimiento, undrained

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  1. Preheat oven to 375 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners.
  2. In a large bowl, combine baking mix, Cheddar cheese, Sugar Twin, onion flakes, and parsley flakes. Add skim milk, sour cream, and undrained pimiento. Mix just until combined.
  3. Evenly spoon batter into prepared muffin wells.
  4. Bake for 22 to 26 minutes or until a toothpick inserted in center comes out clean.
  5. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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