Buffalo Chicken Cornbread Muffins

• 1 box (8 1/2 Oz. Size) Jiffy Corn Muffin Mix
• 1 whole Egg
• 1/3 cups Skim Milk
• 1 cup Shredded Chicken
• 1 cup Corn Kernels (frozen, Canned, Or Fresh)
• 1/4 cups Buffalo Wing Sauce
• 1 cup Fat-free Plain Greek Yogurt
• 1 cup Reduced-fat Blue Cheese Crumbles

1. Preheat oven to 400u0b0F. Grease a 12-muffin pan or line with cupcake liners.
2. In a large bowl, mix together corn muffin mix, egg, and skim milk. Batter will be slightly lumpy. Add shredded chicken, corn, and Buffalo sauce. Mix well.
3. Spoon about 1/3 cup of batter into each muffin tin. Bake for 15 minutes or until golden brown. Remove from oven and let cool.
4. In a medium bowl, combine Greek yogurt and blue cheese. Let muffins cool completely before topping with the blue cheese "icing."

mix, egg, milk, chicken, corn, ubc, greek yogurt, crumbles

Taken from tastykitchen.com/recipes/breads/buffalo-chicken-cornbread-muffins/ (may not work)