Jalapeno Corn Muffins |
Tips: Store muffins at room temperature for up
to 1 day.
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Prep Time: 5 min
Cook Time: 20 min
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Comments: womansday.com february 2011 |
Yield:12
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INGREDIENTS: |
| 2 x 8.5 oz box |
corn muffin mix |
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| 2 |
large eggs |
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| 1 cup |
nonfat Greek yogurt or lowfat sour cream |
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| 2 |
scallions, chopped |
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| 1 |
large jalapeno pepper (seeded for less heat, if desired), finely chopped |
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| DIRECTIONS: |
- Heat oven to 400`F. 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 jalapenos.
- Divide the batter among the muffin cups and bake until a toothpick inserted in the center comes out clean, 15-18 minutes.
|
www.CookingWithRenaLee.com |
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