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.




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

  • 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; 4 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 24 mg cholesterol; 225 mg sodium. 75 mg potassium; 26 g carbohydrates; 0 g fiber; 1 g sugar; 4 g protein; 0 g trans fatty acid; 97 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;