[Nearly] Fat-Free Cheesy Scallion Corn Muffins

2 boxes Jiffy Corn Muffin Mix

2 eggs

3/4 cup milk

1 tbs fat-free yogurt
(Sarah's tip for extra moisture)

3 chopped scallions (green part only)

shredded Fat-free cheddar
(as much as you like--and if you don't want to go fat-free, or want a different "vibe," any fat-laden shredded cheese will do)

Old Bay (optional, add to batter to taste)

Mix batter according to instructions (this is really common sense--you probably don't even need to read the box). Add in yogurt--fully incorporating into batter. Fold in chopped scallions and cheese. Sprinkle Old Bay until you think it's enough--stir batter one last time so seasoning is well mixed. Bake at 400 degrees for about 17 minutes. After removing muffins from oven, while still hot, make two or three knife slits into tops and "butter" lightly with butter or butter substitute (I use Brummel & Brown, a yogurt-based substitute, for everyday "light" cooking).