REAL CORN MUFFINS
I wanted to make an extra special muffin to serve with a wonderful yellow squash soup, so I modified an old muffin recipe and came up with these great real corn muffins
Provided by Teresa Matysak
Categories Muffins
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425? F. Spray regular sized muffin pan with Pam, butter flavor
- 2. Combine all dry ingredients in large bowl, stir in the cheese.
- 3. Mix egg into the milk and margerine,then add the drained and chopped corn.
- 4. Combine all together, careful not to overmix. spoon into muffin pan devided equally
- 5. Bake for 20 minutes or until golden brown, cool a little then twist muffins out and cool on rack
- 6. Serve warm with a little butter, or not.
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