Chile-Corn Muffins

Oxmoor House
14 muffins


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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


Cook: 25 Minutes

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.

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.

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.

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.

Created date

October 2003