Dairy-Free for " Little Me" Cornbread

This recipe was inspired by my son who is allergic to dairy...he absolutely loves these and it is SO easy to prepare, that he often helps!

• Ready In: 25 mins
• Serves: 6-8
• Yields: 6-8 muffins

Ingredients

• 1 (8 1/2ounce) box  Jiffy baking mix
• 1 (14 3/4ounce) can  creamed corn
• 1  egg, beaten
• 3  tablespoons extra virgin olive oil
•  cooking spray

Directions

1. Preheat oven to 375°F and prep muffin pan by spraying thoroughly with cooking spray.
2. Using a fork, beat extra virgin olive oil into the egg; stir in the creamed corn.
3. Add the Jiffy, being sure not to over-mix.
4. Fill the mini-muffin cups 2/3 full with the mixture.
5. Cook for 15-18 minutes or until the outsides look browned.
6. Let muffins cool in the pan for 5 minutes before removing them.
7. Enjoy!
8. **Note: Always read the ingredients of a box mix before using to ensure there is not hidden Dairy.**.