Greek Yogurt Jiffy Corn Muffins with Strawberry Compote

Greek yogurt in everything! I’m not sure Greek yogurt really changes the taste too much in these muffins, and it’s not packing any protein punches in this recipe, but it’s a nice swap for people like me who rarely have milk in the fridge. Pro-tip for the compote, have someone else make it while you sit on the couch yelling instructions a la Vincenzo on The Golden Girls.

Ingredients
For the corn muffins

• 1 box Jiffy cornbread
• 1 large egg
• 1/2 cup of non-fat Greek yogurt

For the strawberry compote

• 1 lb strawberries
• 2 oz orange juice*
• 2 Tbsp sugar
• 2 Tbsp chia seeds

Directions

1. Pre-heat oven to 400F. Line a muffin pan with 9 silicone muffin liners.
2. In a bowl, mix the box of Jiffy mix, egg, and Greek yogurt until combined.
3. The batter will thick and slightly lumpy.
4. Fill muffin liners approximately 1/2 – 3/4 full.
5. Bake 15 – 20 minutes or until golden brown.

While the muffins cook, prepare the compote.

1. Remove stems and quarter strawberries.
2. Place the quartered strawberries, orange juice, and sugar in a pot over medium heat.
3. Stir occasionally until strawberries begin to break down and the mixture thickens.
4. Once the compote has thickened, turn off the heat and stir in the chia seeds.
5. Allow to cool and serve once the chia seeds plump up!

*I used low sugar orange juice. Well, at that point, it’s probably called “orange drink”, but the label assured me it was at least 40% orange juice.


Macros!
Calories: 163
Carbs: 26
Fat: 5
Protein: 4
Fiber: 2

Serves 9