Easiest Corn Muffins Ever!
Whip these up in a jiffy (I couldn't help it). Great in the summer with BBQ!
Servings: 16 Muffins
- 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.
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.