Parmesan Corn Muffins

By Addie

Mary Pleasant of Humble, Texas needs just a few ingredients to make these fragrant corn muffins that start with a handy mix. "I found the recipe years ago," she comments. "It's been a favorite ever since."

Ingredients

• 2 packages (10 ounces each) corn bread/muffin mix
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon dried rosemary, crushed
• 2 eggs, beaten
• 2/3 cup milk

Preparation

Step 1

In a large bowl, combine the corn bread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full.

Bake 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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REVIEW:

I left out the rosemary, since my mother doesn't like it, and these muffins were delicious! In my oven, 15 minutes at 400 degrees was PERFECT! Yummmmm!