Cheesy Mini Corn Muffins made healthier with non fat yogurt and reduced fat Cheddar cheese.
1/4 cup plain nonfat yogurt
1/4 cup vegetable oil
6 tablespoons sugar
1 8.5-ounce can cream style corn
1/2 cup reduced fat shredded Cheddar cheese
1/2 cup all purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
Preheat oven to 325 degrees.
Mix yogurt and oil in a mixing bowl. Add eggs, sugar and mix. Add corn, cheese, flour, cornmeal, baking powder and salt. Mix until all ingredients are moistened.
Lightly spray mini muffin cups. Fill each cup with about 1 tablespoon of mixture.
Bake for 13 to 15 minutes at 325 degrees or until toothpick comes out clean. Remove from pans.
Recipe makes 24 mini muffins.
Note: If preferred, you can make 12 regular size muffins with the batter. Adjust baking time accordingly; approximately 20 to 25 minutes.
Serving size: 2 muffins
Calories: 90; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 20mg; Sodium: 120mg; Carbohydrates: 14g Protein: 2g; Fiber: 1g
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