These deliciously moist corn muffins are a perfect accompaniment to several of our recipes. Don’t worry about the calories, the recipe calls for egg substitute and fat-free yogurt which helps keep the calories to a minimum. Make a batch or two and pop them in the freezer to always have on hand … you’ll be glad you did!
Jalapeño Corn Muffins
Servings: 12
Ingredients
- 1 cup flour
- 3/4 cup yellow cornmeal
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 10 ounce can creamed corn
- 1/3 cup shredded sharp cheddar cheese
- 1 jalapeño pepper minced
- 3/4 cup egg substitute we used Better'nEggs Plus
- 3/4 cup plain Greek yogurt fat-free
Instructions
- Preheat oven to 375°.
- Mix together the flour, cornmeal, sugar, baking powder and salt. Set aside.
- In a large mixing bowl combine the corn, cheese, pepper, egg substitute and yogurt.
- Add dry ingredients and stir until combined.
- Place mixture in 12 lined muffin cups and bake for 20 minutes, until toothpick comes out clean.