Created with Sketch. ADD YOUR REVIEW 0 Reviews
Cook Time
25 Mins
Yield
14 muffins

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Light Cooking For Two

Ratings & Reviews