Cheesy Corn Muffins
photo by Lavender Lynn
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
6 muffins
- Serves:
- 6
ingredients
- 240.97 g package corn muffin mix (i like jiffy)
- 1 egg
- 78.78 ml milk
- 212.62 g can Mexican-style corn (i like Del Monte)
- 118.29 ml finely shredded cheddar cheese
- 29.58 ml sugar
- oil, for greasing muffin pans
- 14.79 ml ground flax seeds (optional)
directions
- Preheat oven to 400.
- Grease muffin pans.
- Blend corn, egg, milk, sugar, and cheese well.
- Add muffin mix blend again.
- Let batter rest for 4 minutes.
- Fill muffin pans 1/2 full.
- Sprinkle on flax seed if used.
- Bake for 15-20 minutes or until brown.
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