Jalapeno Corn Muffins
- 2 8.5oz boxes of corn muffin mix, Jiffy is great!
- 2 large eggs
- 1 c low-fat sour cream or nonfat Greek yogurt (I used sour cream)
- 2-3 scallions, chopped
- 1 large jalapeno pepper, finely chopped (If you want less heat, seeding is recommended)
1. Preheat oven to 400*F. Line a 12-cup muffin tin with liners.
2. Combine muffin mix, eggs, and sour cream. Mix in scallions and jalapeno.
3. Divide batter among muffin cups - an ice scream scoop works great for this.
4. Bake 15-18 minutes, or until toothpick inserted into center comes out clean.
Enjoy!!
Mine weren't quite this beautiful, but they were delicious, nonetheless! |
Sounds wonderful Adrianne! I love the addition of the Greek yogurt! Must be absolutely delish with the jalapeƱo too! Many blessings, your friend, Catherine~
ReplyDeleteThank you, Catherine! And yes, I love that Greek Yogurt can be used instead of sour cream. When I made these, all I had was sour cream, but it was still delicious. And they are so easy! :-)
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