Pimiento Corn Muffins
By cindygwest
Ingredients
- 1 egg, lightly beaten
- 1 8.5-ounce package corn muffin mix
- 1 cup frozen whole kernel corn
- 1/3 cup milk
- 2 tablespoons snipped fresh cilantro
- 1 tablespoon diced pimiento
- 1/2-1 teaspoon ground cumin
Details
Preparation
Step 1
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.
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