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
Baked at 400 (!!? says so on the box) for about 20 minutes.
They're a TINY bit dry (perhaps using the fat free cheese wasn't the way to go) but still pretty pretty good.