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Recipe Summary

cook:
25 mins
total:
25 mins
Yield:
14 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Light Cooking For Two

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