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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.