- 6
- 10 mins
- 30 mins
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
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*
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