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1 cup white onion, chopped
2 teaspoons fresh garlic, minced
2 tablespoons jalapeno, minced
1 tablespoon extra virgin olive oil
1/2 teaspoon ground black pepper
3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1 15-ounce can of corn, drained (or 1 3/4 cup fresh or frozen corn, cooked)
1 4-ounce can chopped green chilies
2 tablespoons fresh cilantro, chopped
1 avocado, sliced (optional)*
Preheat oven to 385°F and spray two 12-cup muffin tins with non-stick cooking spray. Over medium heat, sauté white onion, garlic, and jalapeno in olive oil for about 10 minutes, or until onion and jalapeno soften.
In a medium bowl, combine bread crumbs, cumin, chili powder, sea salt, black pepper, cayenne, and SPLENDA® No Calorie Sweetener, Granulated. Add sautéed mixture and mix until combined.
In a separate bowl, combine egg, lime juice, corn, green chilies, and cilantro. Add to the bowl with the mixed ingredients and stir to combine.
Spoon two tablespoons of mixture into prepared muffin tin. Press mixture evenly into the bottom of each tin. Bake for 25 minutes. Garnish with a small slice of avocado (if desired).
*Optional ingredients are not included in the nutrition facts for that recipe.
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