Ingredients Jump to Instructions ↓

  1. 2 8 1/2-oz boxes corn muffin mix (we used Jiffy) 2 large eggs 1 cup nonfat Greek yogurt or lowfat sour cream 2 scallions, chopped 1 large jalapeño pepper (seeded for less heat, if desired) and finely chopped

Instructions Jump to Ingredients ↑

  1. Heat oven to 400ºF. Line a 12-cup muffin tin with liners.

  2. Prepare the muffin mix according to package directions, omitting the milk and using only the eggs and yogurt. Mix in the scallions and jalapeño. Divide the batter among the muffin cups and bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Make-Ahead Tip: Store the muffins at room temperature for up to 1 day.


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