Name: Jalapeño Corn Muffins
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

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Jalapeño Corn Muffins

Course: Side Dish

Keyword: corn, jalapeno, muffin

Servings:

Author: Woman's Day

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.