egg, lightly beaten
8.5-ounce package corn muffin mix
cup frozen whole kernel corn
tablespoons snipped fresh cilantro
tablespoon diced pimiento
teaspoon ground cumin
Line eight 2 1/2-inch muffin cups with paper bake cups; set aside. 2.In a medium bowl, combine egg, muffin mix, corn, milk, cilantro, pimiento and cumin. Stir just until moistened. Spoon 1/4 cup batter into prepared muffin cups. 3.Bake in a 400 degrees F oven for 18 minutes or until muffins are golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. If you like, cool 4 of the muffins and place in an airtight container to save for making Corn Muffin Croutons (see recipe, Step 6). 4.Corn Muffin Croutons:Crumble the reserved muffins into large pieces. Place in a 15 x 10 x 1-inch baking pan. Bake in a 400 degrees F oven for 8 to 10 minutes or until golden brown and crispy, stirring once. Use as many croutons as desired on the salad.