Southwest Chili-Topped Corn Muffins

By SinCityTish

Ingredients

• One 8.5-oz. package cornbread/corn muffin mix (like the kind by Jiffy)
• 1/2 cup fat-free plain Greek yogurt
• 1/2 cup frozen sweet corn kernels, thawed
• 1/4 cup canned black beans, drained and rinsed
• One 15-oz. can low-fat veggie chili
• 1/4 cup plus 2 tbsp. shredded reduced-fat Mexican-blend cheese

Details

Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from hungry-girl.com

Preparation

Step 1

Preheat oven to 400 degrees. Spray a 6-cup muffin pan (or 6 cups of a 12-cup muffin pan) with nonstick spray.

In a large bowl, combine muffin mix, yogurt, and 3 tbsp. water. (Batter will be thick.) Stir in corn and black beans.

Evenly distribute batter among the sprayed cups. (Cups will be full!) 



Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 14 minutes.

Heat chili according to package instructions.

Just before eating, place a muffin in a microwave-safe bowl, and top with 1/6th of the chili (about 1/4 cup). Sprinkle with 1 tbsp. cheese, and microwave for 30 seconds, or until melted.

MAKES 6 SERVINGS
1/6th of recipe (1 muffin with about 1/4 cup chili): 280 calories, 7g fat, 716mg sodium, 41.5g carbs, 3.5g fiber, 10g sugars, 11.5g protein -- PointsPlus® value 7*