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Yogurt Cornbread or Muffins
1 pkg. (7 1/2 oz.) HODGSON MILL CORNBREAD MUFFIN MIX
1 Tbsp. low fat butter or vegetable oil
3/4 c plain yogurt
1 egg
1 c corn
Preheat oven to 400° F. Grease an 8 x 8 x 1 1/2-inch baking pan or 7 - 8 muffin cups. Place contents of package into mixing bowl, cut in low fat butter or vegetable oil. Add remaining ingredients and mix until just blended. Spoon batter into prepared pan or muffin cups. Bake at 400° F for 18 - 20 minutes. Yields: One 8” pan or 7 - 8 muffins.
Makes 8 muffins. Each muffin (with butter): 151 calories; 3 g dietary fiber; 28 g carbohydrates; 5 g protein; 3 g fat (less than 1 g saturated fat); 31 mg cholesterol; 282 mg sodium.
Makes 8 muffins. Each muffin (with oil): 159 calories; 3 g dietary fiber; 28 g carbohydrates; 6 g protein; 4 g fat (less than 1 g saturated fat); 30 mg cholesterol; 271 mg sodium.