Jalapeño Corn Muffins
Servings: 0
Ingredients
- 2 boxes 8.5 oz each corn muffin mix (we used Jiffy)
- 2 large eggs
- 1 cup nonfat Greek yogurt or low fat sour cream
- 2 scallions chopped
- 1 large jalapeño pepper seeded for less heat, if desired, finely chopped
- directions
Instructions
- Heat oven to 400ºF. 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 jalapeño.
- Divide the batter among the muffin cups and bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes.
Notes
Recipe By: Woman's Day
Serving Size: 12
Serving Size: 12
Leave a Reply