Hot-Muffin Issue!

Serving Size: 1 muffin (1/10th of recipe)
Calories: 152
Fat: 2g
Sodium: 427mg
Carbs: 25g
Fiber: 1.5g
Sugars: 3g
Protein: 8g

PointsPlus® value 4*

HG Alternative: If made with an equal amount of granulated white sugar in place of the Splenda, each muffin will have 175 calories, 31g carbs, and 9.5g sugars (PointsPlus® value 4*).

When it comes to corn muffins, we've done simple, we've done sweet, we've done completely unique... and now our corn muffins have gone CHEESY and SPICY! If you're a fan of jalapeños and cheese, make these muffins NOW...

Ingredients:
1 cup all-purpose flour
3/4 cup yellow cornmeal
1/3 cup Splenda No Calorie Sweetener (granulated), or HG Alternative
2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups canned cream-style corn
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani)
1/3 cup jarred jalapeño slices, patted dry, chopped
3/4 cup shredded reduced-fat Mexican-blend cheese

Directions:
Preheat oven to 375 degrees. Line 10 cups of a 12-cup muffin pan with foil baking cups, or spray them with nonstick spray.

In a large bowl, mix flour, cornmeal, Splenda, baking powder, and salt.

In a medium bowl, thoroughly mix cream-style corn, egg substitute, and yogurt. Fold in chopped jalapeño slices and 1/2 cup cheese.

Transfer contents of the medium bowl to the large bowl, and stir well.

Evenly distribute batter among the 10 lined or sprayed cups. Sprinkle with remaining 1/4 cup cheese.

Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Eat up!

MAKES 10 SERVINGS

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.