Categories
|
Jalapeno Corn Muffins |
Tips: Store muffins at room temperature for up
to 1 day.
|
Prep Time: 5 min
Cook Time: 20 min
|
Yield:12
|
|
INGREDIENTS: |
| 2 x 8.5 oz box |
corn muffin mix |
|
| 2 |
large eggs |
|
| 1 cup |
nonfat Greek yogurt or lowfat sour cream |
|
| 2 |
scallions, chopped |
|
| 1 |
large jalapeno pepper (seeded for less heat, if desired), finely chopped |
|
|
DIRECTIONS:
- Heat oven to 400`F. Line a 12-cup muffin tin with liners.
- Prepare the muffin mix according to package directions, omitting the milk and using only the eggs and yogurt. Mix in the scallions and jalapenos.
- Divide the batter among the muffin cups and bake until a toothpick inserted in the center comes out clean, 15-18 minutes.
|
 |
 |
 |
|
