Easy, Speedy Corn Muffins

     

This is a very moist, made-in-minutes corn muffin with a hint of sweetness. The batter can also be baked in a 13×9 pan for approximately 40 minutes to make corn bread.

Original recipe makes 12 servings

Ingredients

2 eggs
1 (15 ounce) can cream-style corn
1 tablespoon packed brown sugar
2 (8.5 ounce) packages dry corn muffin mix

  • PREP

    10 mins

  • COOK

    16 mins

  • READY IN

    26 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
  2. Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.
  3. Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.

Nutrition

Calories: 199 kcal
Carbohydrates: 35 g
Cholesterol: 36 mg
Fat: 4.8 g
Fiber: 0.7 g
Protein: 4.9 g
Sodium: 765 mg

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