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