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I used a store bought corn muffin mix package (supposed to make 6 muffins, but mine came out to 7)

Swapped out the oil for yogurt (2 tbsp oil for 1/2 cup of Greek Yogurt) and 1/3 cup regular milk for skim. Kept the 1 egg of course.

In the end, I added a few surprises.

Scroll down for variations!

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1 cup of canned corn kernels
1 tsp baking powder.

This beefed up the muffin fluffiness and gave them a yummier cornier taste!

What I should have added: some chopped jalapenos, or maybe scallions or other green herb.

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Lastly, 3 pieces of chopped super-lean turkey bacon.

*For a few extra calories, regular turkey bacon would have been worth it*

In the end, each muffin comes out to just about 100 calories =) Two of these babies in the morning and you're set (though of course, a piece of fruit or something would make a more balanced breakfast)
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Ingredients
Sarah Lee Corn Bread/Muffin Mix (makes 6 muffins, 110cals total)
1 egg (80 cal)
1/3 cup Almond Breeze Milk (regular milk would have been better, but I didn't have any on hand) (15 cal)
1/2 cup cheese (1/4 Part Skim Mexican Mix 1/4 fat free cheddar) (125 cal)
1/2 cup Greek Yogurt (maybe a little less) 0% (60 cal)
6 rings of super-spicy jarred jalapenos
1/2 cup whole kernel canned corn (100 cal)
1/2 tsp baking powder

Verdict: A little dry. I suspect it was the cheddar. Next time I will keep the jalapenos and the bacon but will leave out the cheddar.

 


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