Spicy Corn Muffins
1 c. reduced fat Bisquick
3/4 c. yellow cornmeal
1/3 cup Splenda
14 oz can cream-style corn
2 egg whites
6 oz Chobani greek yogurt
½ c. cooked pork sausage
¼ c. diced roasted green chilies
¼ c. diced tamed jalapenos
Preheat oven to 375 degrees. In a large bowl, mix Bisquick, cornmeal, and Splenda.
Add cream-style corn, egg whites, and yogurt. Fold in sausage, green chilies and jalapenos. Evenly distribute batter among 20 lined or sprayed cups. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Yield: 20 muffins. Per muffin= 87 Calories; 2g Fat (25.2% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 221mg Sodium.
3/4 c. yellow cornmeal
1/3 cup Splenda
14 oz can cream-style corn
2 egg whites
6 oz Chobani greek yogurt
½ c. cooked pork sausage
¼ c. diced roasted green chilies
¼ c. diced tamed jalapenos
Preheat oven to 375 degrees. In a large bowl, mix Bisquick, cornmeal, and Splenda.
Add cream-style corn, egg whites, and yogurt. Fold in sausage, green chilies and jalapenos. Evenly distribute batter among 20 lined or sprayed cups. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Yield: 20 muffins. Per muffin= 87 Calories; 2g Fat (25.2% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 221mg Sodium.
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