These simple cilantro- and pepper-flecked muffins start with a box mix. They go great with chili. If you can resist eating them all, save a few to make Corn Muffin Croutons that will jazz up any salad.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
bake:
18 mins
total:
38 mins
Servings:
4
Yield:
Make 4-servings for two meals.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line eight 2 1/2-inch muffin cups with paper bake cups; set aside.

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  • In a medium bowl, combine egg, muffin mix, corn, milk, cilantro, pimiento and cumin. Stir just until moistened. Spoon 1/4 cup batter into prepared muffin cups.

  • Bake in a 400°F oven for 18 minutes or until muffins are golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. If you like, cool 4 of the muffins and place in an airtight container to save for making Corn Muffin Croutons (see recipe, Step 6).

Corn Muffin Croutons:
  • Crumble the reserved muffins into large pieces. Place in a 15 x 10 x 1-inch baking pan. Bake in a 400°F oven for 8 to 10 minutes or until golden brown and crispy, stirring once. Use as many croutons as desired on the salad.

Nutrition Facts

153 calories; fat 4g; cholesterol 24mg; saturated fat 0g; carbohydrates 26g; mono fat 0g; poly fat 0g; trans fatty acid 0g; insoluble fiber 0g; sugars 1g; protein 4g; vitamin a 97.2IU; vitamin c 4.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 225mg; potassium 75mg; calcium 20.2mg; iron 0.9mg.
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