Chile-Corn Muffins
Ingredients
- 1 cup yellow cornmeal ⓘ
- 1 cup all-purpose flour
- 2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 tablespoon sugar
- 1 teaspoon chili powder ⓘ
- 1 (8-ounce) carton plain nonfat yogurt ⓘ
- 1/3 cup skim milk ⓘ
- 1/4 cup frozen egg substitute, thawed ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1/8 teaspoon hot sauce ⓘ
- 1 (8 1/4-ounce) can no-salt-added whole-kernel corn, drained ⓘ
- 1 (4-ounce) can chopped green chiles, drained ⓘ
Instructions
- Combine first 7 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in corn and chiles.
- Spoon into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400° for 16 to 18 minutes or until lightly browned. Remove from pans immediately.
- To Freeze: Place baked muffins in labeled heavy-duty, zip-top plastic bags or wrap in heavy-duty aluminum foil. Freeze up to 1 month.
- To Serve Two: Remove 2 muffins from zip-top bags or foil; place frozen muffins on an ungreased baking sheet. Bake at 400° for 25 minutes or until thoroughly heated. Or place 2 frozen muffins in microwave oven; defrost 1 minute. Microwave at HIGH 1 minute or until thoroughly heated.
Nutrition & Diet Analysis (per serving)
547
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).