Quick & Easy Gourmet Corn Muffins

I wanted a corn muffin recipe I could double and triple easily to bring to our Thanksgivings this year. Finances are tight so I wanted to make something that tasted and looked more expensive and gourmet than it really was. I remembered having some delicious gourmet corn muffins at a breakfast a few years ago with real corn kernels that were very sweet and moist and I wanted to make that deliciousness for everyone else. They turned out wonderful and picky DBF requested I make them again. Major compliments everywhere. A definite crowd pleaser!!!! (and very simple per Jiffy box). I recommend doubling the ingredients to make 16 because these are yummy and disappear fast! :) I made 5 batches for thanksgiving so $2.15 for the 5 Jiffy boxes $1.00 for the eggs (and I had extras to make breakfast for days) $1.50 for the cans of creamed corn and I had milk, honey, and spices on hand. I spent about $4.65 for 40 yummy corn muffins so not too shabby! I guess I'm sort of the "Frugal Gourmet." lol

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

Ingredients

• 1 (8 1/2ounce) box  Jiffy corn muffin mix
• 1  large egg
• 1⁄3 cup milk
• 7  ounces  creamed corn (or half a 14 oz can)
• 1  tablespoon honey
• 1⁄2 teaspoon  dried chipotle powder
• 1⁄3 teaspoon cracked black pepper
• 1⁄4 teaspoon cinnamon

Directions

1. Preheat oven to 400 degrees.
2. Mix all ingredients in a bowl and let the the batter rest in the bowl for 3-4 minutes.
3. Re-stir batter and pour into muffin tins/cupcake papers or a well-greased muffin pan.
4. Bake for 20 minutes or until the muffins are a gorgeous golden brown.