* Exported from MasterCook *
Bread, Jalapeno Corn Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
17 ounces corn muffins mix -- (2 boxes - like Jiffy)
2 large eggs
1 cup nonfat Greek yogurt -- or lowfat sour cream
2 scallions -- cjp[[ed
1 large jalapeno pepper -- seeded for less heat, if
desired, and finely chopped
1. Heat oven to 400F. Line a 12C muffin tin with liners.
2. Prepare the muffin mix according to package directions, omitting
the milk and using only the eggs and yogurt. Mix in the scallions
and jalapeno. Divide the batter among the muffin cups and bake until
a toothpick inserted in the center comes out clean, 15 - 18 min.
Tip: Store the muffins at room temp for up to 1 day.
Serves 12
Source:
"Woman's Day, Feb 2011"
Start to Finish Time:
"0:20"
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Per Serving (excluding unknown items): 193 Calories; 6g Fat (28.2%
calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber;
36mg Cholesterol; 472mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable;
0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.