These Low Calorie Mexican Cornbread Muffins are sweet, savory and perfectly moist. Ready in 25 minutes to enjoy with your favorite soup or chili! (vegetarian + freezer friendly).
2packages (8-1/2 oz. each) corn muffin mix (I used 2 boxes Jiffy cornbread muffin mix)
1/4teaspoonground red pepper (cayenne) *
1(11 oz.)can corn, drained
1cuplow-fat cottage cheese
1/4cupmilk (I used almond milk, but any variety will work)
2eggs
1(4 oz.)can green chilies
1red bell pepper, finely chopped
Instructions
Heat oven to 400ºF. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
Mix muffin mixes and ground red pepper in small bowl. Combine remaining ingredients in large bowl. Add muffin mixes to the large bowl; mix all ingredients well.
Spoon into 20 muffin cups, adding 1/4 cup batter to each.
Bake 25 min. or until golden brown. Enjoy!
Notes
*This recipe is not spicy at all to me. And my kids eat these up without a problem. If you are worried about too much spice, simply omit the cayenne pepper. If you do want a little kick to the muffins add a chopped jalapeño with the seeds.MAKE GLUTEN FREE: Use a gluten free cornbread muffin mix.FREEZER OPTION: To freeze the muffins place them in a large baggie. This will prevent the cornbread from losing its moisture and drying out. When you're ready to eat, let it thaw and then reheat for 30 seconds in the microwave.