This is the second time I have made these muffins this month; they are that good. The first time I made them they were gone so fast I never even got a chance to take any pictures!
I find that a lot of corn bread is a little too dry for my liking; not these little muffins. They are moist with extra flavor from the corn. They are a fun side dish to serve with just about anything. And although the recipe calls for frozen corn, using fresh summer corn this time of year would be great!
Corn-Filled Mini-Muffins
Source: Cooking Light, Fresh Food Fast
Yields 24 mini-muffins
Ingredients
6.5-ounces packaged corn muffin mix (I used Jiffy)
1/3 cup fat-free milk
2 tablespoons canola oil
2 egg whites
1 cup frozen shoepeg white corn
Butter-flavored cooking spray
Directions
Preheat oven to 400 degrees F.
Combine all ingredients except cooking spray in a medium bowl; stir just until combined. Spoon batter evenly into 24 miniature muffin cups coated liberally with cooking spray. Bake at 400 degrees for 11 minutes. Spray tops of muffins with cooking spray; bake an additional 2 minutes. Remove from oven; let stand in pan 2 minutes then transfer to wire cooling rack.
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So yummy and great with our father's day dinner!
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