Double-Corn and Cheese Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Jiffy muffin mixes were part of the boxed baking craze that took hold in the thirties, and they remain a supermarket staple. Here, frozen corn kernels, shredded cheese and fresh basil are convenient additions. Ingredients:
1/3 cup whole milk |
1 large egg |
1 8 1/2-ounce box corn muffin mix |
1/3 cup (packed) shredded pizza cheese or mozzarella cheese |
1/3 cup frozen corn kernels, thawed |
3 tablespoons chopped fresh basil |
Directions:
1. Preheat oven to 400°F. Line eight 1/3-cup muffin cups with paper liners. Blend milk and egg in small bowl. Place remaining ingredients in large bowl; add milk mixture. Stir until ingredients are just moistened (do not overmix). Divide batter among prepared muffin cups.
2. Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Serve muffins warm.
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