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Bread, Rolls and Biscuits

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Mini Corn Muffins


2 boxes corn muffin mix
¾ cup sour cream
2 large eggs, beaten
3 scallions, finely chopped, both white and green parts
2 tablespoons sugar
¾ cup frozen corn
1 cup shredded sharp cheddar cheese, finely chopped
½ teaspoon hot sauce (or to taste), optional

Preheat oven to 400 degrees.

Put all ingredients in large bowl; mix until dry ingredients are just moistened.

Spray muffin tins with non-stick cooking spray.  Fill muffin tins ¾ full.

Bake mini muffins for 9 – 11 minutes, or until toothpick comes out clean.  Bake regular size muffins 11 – 14 minutes, or until toothpick comes out clean.

 
 
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