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Epicurious

Double-Corn and Cheese Muffins

2.9

(10)

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.

Recipe information

  • Yield

    Makes 8 muffins

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

Preparation

  1. Step 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.

    Step 2

    Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Serve muffins warm.

TagsMuffinPastriesCornVegetableCornmealFlourMozzarellaCheeseDairySideDinnerNut FreeEasyQuickBakingBon Appétit
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