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Easy, Speedy Corn Muffins Recipe

Recipe by: Marcy

"This is a very moist, made-in-minutes corn muffin with a hint of sweetness. The batter can also be baked in a 13x9 pan for approximately 40 minutes to make corn bread."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook16 m
  • Ready In26 m
  • 1Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
  • 2Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.
  • 3Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.
Ingredients
  • 12 servings
  • 199 cals
  • 2 eggs
  • 1 (15 ounce) can cream-style corn
  • 1 tablespoon packed brown sugar
  • 2 (8.5 ounce) packages dry corn muffin mix
Nutrition

Amount per serving ( 5 total)

  • Calories:
    199
    10%
  • Fat:
    4.8
    7%
  • Carbs:
    35
    11%
  • Protein:
    4.9
    10%
  • Cholesterol:
    32
    11%

Based on a 2,000 calorie diet

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