Jalapeño-cheddar corn muffins
Uncooked sweet yellow corn
Plain fat free Greek yogurt
2 large, lightly beaten
Reduced fat sharp cheddar cheese made with 2% milk
¾ cup(s), shredded, shredded
- Preheat oven to 450°F. Cut 12 thin slices from 1 jalapeño; set slices aside. Seed the rest of the jalapeño and the other jalapeño and finely chop.
- Coat a medium nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add chopped jalapeño and corn; sauté until corn begins to brown, about 4 minutes.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together yogurt, oil, and eggs. Add yogurt mixture to cornmeal mixture and stir just until combined. Fold in corn mixture and cheese.
- Divide batter evenly among 12 muffin cups coated with nonstick spray. Arrange 1 jalapeno slice onto top of batter in each muffin cup. Bake at 450°F until a wooden pick inserted in center comes out clean, 13 to 15 minutes. Serve warm.
- Serving size: 1 muffin