Easy Mini Corn Muffins Recipe | Simple & Delicious

INGREDIENTS

1 package (8-1/2 ounces) corn muffin mix 1/3 cup milk 1 egg, beaten 3/4 cup (3 ounces) finely shredded Cheddar cheese, divided 2/3 canned or frozen corn, drained 28 pieces candy corn (optional)

PREPARATION:

1. Preheat oven to 375º F. Line 24 to 28 miniature (1-3/4-inch) muffin pan cups with paper liners or spray with nonstick cooking spray; set aside.
2. Combine corn muffin mix, milk and egg in medium bowl until well blended. Stir in corn and 1/2 cup cheese into batter.
3. Spoon 1 tablespoon batter into each muffin cup; top each with 1/2 teaspoon remaining cheese. Bake 12 to 15 minutes or until lightly browned. Place one candy corn on each muffin, if desired. Serve warm or at room temperature.

This recipe appears in: Muffins