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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Mary Pleasant of Humble, Texas needs just a few ingredients to make these fragrant corn muffins that start with a handy mix. I found the recipe years ago, she comments. It's been a favorite ever since. Ingredients:
2 packages (10 ounces each) corn bread/muffin mix |
1/3 cup grated parmesan cheese |
1/2 teaspoon dried rosemary, crushed |
2 eggs, beaten |
2/3 cup milk |
Directions:
1. In a large bowl, combine the corn bread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full.
2. Bake 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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