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!

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Jalapeño Corn Muffins

Course Side Dish

Cuisine Mexican

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.