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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 14 |
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Ingredients:
1 cup yellow cornmeal |
1 cup all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon sugar |
1 teaspoon chili powder |
1 (8-ounce) carton plain nonfat yogurt |
1/3 cup skim milk |
1/4 cup frozen egg substitute, thawed |
2 tablespoons vegetable oil |
1/8 teaspoon hot sauce |
1 (8 1/4-ounce) can no-salt-added whole-kernel corn, drained |
1 (4-ounce) can chopped green chiles, drained |
vegetable cooking spray |
Directions:
1. Combine first 7 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in corn and chiles.
2. Spoon into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400° for 16 to 18 minutes or until lightly browned. Remove from pans immediately.
3. To Freeze: Place baked muffins in labeled heavy-duty, zip-top plastic bags or wrap in heavy-duty aluminum foil. Freeze up to 1 month.
4. To Serve Two: Remove 2 muffins from zip-top bags or foil; place frozen muffins on an ungreased baking sheet. Bake at 400º for 25 minutes or until thoroughly heated. Or place 2 frozen muffins in microwave oven; defrost 1 minute. Microwave at HIGH 1 minute or until thoroughly heated.
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