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).
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.