|
|
|
| TRAVELERS TOPICS |
| READ REVIEWS |
| DISCOUNT B&B STAYS |
| MONTHLY NEWSLETTER |
| BED & BREAKFAST BLOG |
| RECIPES |
| FOR INNKEEPERS |
| LIST YOUR B&B |
| MEMBER LOGIN |
| SELL YOUR B&B |
| B&B ASSOCIATIONS |
| ||||||||||
This Recipe contributed by: | ||||||||||
| This is one of the best combinations for corn muffins Ms. Sue has created and we’ve named it after one of our best buddies Ringo, one of the grooviest kids on the planet. They have joined the ranks of the muffin brigade that we serve here in The Forest. Yum yum, eat 'em up! 2 eggs 1/2 C. low-fat cottage cheese 1/2 C. light sour cream 2 Tb. butter, melted 3/4 tp. salt 1/4 C. finely chopped onion 1 C. frozen corn, cooked 1 package (8-1/2 oz.) corn muffin mix (e.g., Jiffy) Combine first 5 ingredients in large bowl. Stir in onion, corn, and muffin mix; stir until blended. Spoon into 12 well-greased muffin tins and bake at 400 degrees for 15-20 minutes. | ||||||||||
| (Updated: 23 Feb 2005) | ||||||||||
|
You were unique visitor |
Copyright 1995-2008 International Bed and Breakfast Pages (IBBP), Denton, Texas.
All rights reserved.
International Bed and Breakfast Pages is fully owned by T.M.Works LLC.
Mail comments/corrections on these pages to webmaster@ibbp.com
Disclaimer
Privacy Statement
Awards
| Contact Us | About IBBP | Site Map | Website Feedback | Privacy Statement | Disclaimer |