1/6th of recipe (1 muffin): 180 calories, 4.5g total fat (2g sat. fat), 366mg sodium, 29g carbs, 0.5g fiber, 8g sugars, 4g protein
Freestyle™ SmartPoints® value 6*
SmartPoints® value 7*
Why add eggs to corn-muffin mix when there's creamy, protein-packed Greek yogurt in the world? There's just no good reason!
Prep: 5 minutes
Cook: 15 minutes
Ingredients:
One 8.5-oz. package cornbread/corn muffin mix (like the kind by Jiffy)
1/2 cup fat-free plain Greek yogurt
Directions:
Preheat oven to 400 degrees. Line a 6-cup muffin pan (or 6 cups of a 12-cup muffin pan) with baking cups, and/or spray with nonstick spray.
In a large bowl, combine muffin mix, yogurt, and 3 tbsp. water. Stir until uniform. (Batter will be thick.) Evenly distribute batter among the lined or sprayed cups. (Cups will be full!)
Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 13 - 15 minutes.
MAKES 6 SERVINGS