Jalapeno Cheddar Cornbread Muffins

• 1-1/2 cup Whole Wheat Pastry Flour
• 1/2 cups Cornmeal
• 1/3 cups Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Sea Salt
• 1-1/4 cup Milk (I Used Nonfat)
• 2 whole Eggs, Slightly Beaten
• 1/3 cups Nonfat Plain Greek Yogurt
• 1/2 cups Frozen Corn Kernels
• 1 whole Jalapeno, Seeds Removed And Chopped

1. Preheat oven to 350u0b0F. Spray a standard-sized 12-count muffin tin with cooking spray.
2. Combine flour, cornmeal, sugar, baking powder and salt in a medium bowl.
3. In another bowl combine milk, eggs and yogurt. Mix well.
4. Add wet ingredients into the dry ingredients. Blend well. Fold in corn and jalapeno. Combine well.
5. Pour into muffin tins filling each cup about 3/4 full. Bake 18-20 minutes or until a toothpick inserted comes out clean. Remove the muffin tin from the oven and let the muffins cool 5 minutes before removing them from the tin and letting them cool another 5 minutes on a wire rack.
6. I love mine served with a healthy spoonful of honey. Enjoy.

whole wheat pastry flour, cornmeal, sugar, baking powder, salt, milk, eggs, yogurt, frozen corn

Taken from tastykitchen.com/recipes/breads/jalapeno-cheddar-cornbread-muffins-2/ (may not work)