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Buffalo Chicken Cornbread Muffins

by on September 22, 2015 in Breads, Cornbreads September 22, 2015 BreadsCornbreads
See post on Danielle Cushing’s site!
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Prep:

Cook:

Level: Easy

System:

12

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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