Confetti Corn Muffins

Created With: Baking Mix - Cornbread (Wheat Free)

"These muffins are chock full of corn, green chiles, and pimientos, giving them great color, texture, and taste. 

"So easy:  In a big bowl, mix together 3/4 cup skim milk, 3/4 cup plain fat free yogurt, and 1/4 cup sugar.  Add one box of Southaven Farm Cornbread Baking Mix.  Combine well and then add one 11 ounce can of corn--vacuum packed and undrained, one 4 ounce can of diced green chiles--undrained, and one 2 ounce jar of chopped pimientos--drained.  Combine thoroughly and then place batter into 14 lightly greased muffin cups.  Bake at 425 degrees for 30 minutes, then take them out of the oven and let them cool for 5-10 minutes before removing from muffin cups. 

"These muffins are very dense and won't rise a lot.  The center will be soft--but with bits of crunchy corn, spicy chiles, and smooth pimientos--and the outside will be crispy.  This really is a winning combination muffin.  I hope you like it!"

NUTRITION INFORMATION per muffin (1 of 14):
110 calories, 1 gram fat, 3 grams fiber, 22 grams carbohydrate