Well, it sure has been a week for our country.  I saw this on Instagram and to me it is perfect.  It is exactly how I feel.

It is ok to know that you don’t know.  Not only is it ok, it is important to recognize.  If you don’t recognize it, you can’t help.  If you don’t recognize it, we can’t move forward as a country.

I know I want to do something to help.  I just don’t know exactly what or how yet.  But that is ok.  This isn’t a sprint.  I want to do something I can continue to do; I don’t want it to be a one time thing.  What I do know is that it will be something with food.  That is where my talents lie so that is how I will help.  Use your talents to affect permanent change the best way you can.

Speaking of food, I stole this recipe from my mom.  These are the easiest corn muffins EVER!  And they are delicious.  I don’t even need to add butter.  But, of course, you can add butter.  Butter makes everything better.

I think these muffins are a great side dish for most meals but especially in the summer.  Great with bbq!

Easiest Corn Muffins Ever!

Makes 15-18 muffins

Ingredients:
2 boxes Jiffy Corn Muffin Mix
2 Eggs
14.75 oz can Cream Style Sweet Corn

Preheat oven to 400.
Line muffin tins with cupcake liners.
Mix all ingredients together (don’t overmix; it can be lumpy).
Fill muffin cups 2/3 full with batter.
Bake 13-17 minutes or until light golden brown*.

*How full you fill your muffin cups will effect how many muffins you get and how long they will bake. I got 17 muffins and they were in for about 15 minutes.

Print Recipe

Easiest Corn Muffins Ever!

Whip these up in a jiffy (I couldn't help it). Great in the summer with BBQ!

Prep Time5 mins

Cook Time15 mins

Course: Breads, Muffins

Cuisine: American

Keyword: Cornbread, Easy, Fast, Holiday, Muffins, Summer, Thanksgiving

Servings: 16 Muffins

Author: Emily ~ Garlic & Olive Oil

Ingredients

• 2 boxes Jiffy Corn Muffin Mix
• 2 Eggs
• 14.75 oz can Cream Style Sweet Corn

Instructions

• Preheat oven to 400.
• Line muffin tins with cupcake liners.
• Mix all ingredients together (don't overmix; it can be lumpy).
• Fill muffin cups 2/3 full with batter.
• Bake 13-17 minutes or until light golden brown*.

Notes

*How full you fill your muffin cups will effect how many muffins you get and how long they will bake. I got 17 muffins and they were in for about 15 minutes.

If you don't need this many muffins just freeze the leftovers.  Just pull them out to thaw and come to room temp before serving next time.