Jalapeno Corn Muffins
Makes 12
Active: 5 min
Total: 20 min
Ingredients
2 8.5-oz boxes of corn muffin mix (we used jiffy)
2 large eggs
1 cup nonfat Greek yogurt or lowfat sour cream
2 scallions, chopped
1 large jalapeno pepper (seeded for less heat, if desired) and finely chopped
1. Heat oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with liners.
2. Prepare the muffin mix according to package directions, omitting the milk and using only the eggs and yogurt. Mix in the scallions and jalapeno. Divide the batter among the muffin cups and bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes.
Make-Ahead Tip: Store the muffins at room temperature for up to 1 day.
Woman's Day, February 2011, p. 142.
