INGREDIENTS

  • 2 (8 1/2ounce)boxes Jiffy corn muffin mix
  • 4egg whites (or 2 whole eggs)
  • 2/3 cup sour cream (I use fat free)
  • 2 tablespoons milk
  • 2 tablespoons instant minced onion
  • 1/4 cup Splenda Sugar Blend for Baking

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Grease 8×8-inch glass baking pan with cooking spray oil.
  3. In a large mixing bowl add contents of both Jiffy corn muffin mixes.
  4. Add egg whites, sour cream, milk and dry minced onions.
  5. Blend ingredients with a whisk.
  6. Pour mixture into greased 8×8-inch glass baking pan.
  7. Bake about 30 minutes.