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Buffalo Chicken Cornbread Muffins
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Description
Perfect for game day! Buffalo Chicken Cornbread Muffins with blue cheese topping.
Ingredients
- 1 box (8 1/2 Oz. Size) Jiffy Corn Muffin Mix
- 1 whole Egg
- ⅓ cups Skim Milk
- 1 cup Shredded Chicken
- 1 cup Corn Kernels (frozen, Canned, Or Fresh)
- ¼ cups Buffalo Wing Sauce
- 1 cup Fat-free Plain Greek Yogurt
- 1 cup Reduced-fat Blue Cheese Crumbles
Preparation
Preheat oven to 400ºF. Grease a 12-muffin pan or line with cupcake liners.
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.
Spoon about ⅓ cup of batter into each muffin tin. Bake for 15 minutes or until golden brown. Remove from oven and let cool.
In a medium bowl, combine Greek yogurt and blue cheese. Let muffins cool completely before topping with the blue cheese “icing.”
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