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Cheesy Corn Muffins
- 1 1/4 cups Pamela's Baking & Pancake Mix
- 1 cup fine yellow cornmeal
- 1/3 cup sugar
- 1/2 tsp salt
- 1 egg, beaten
- 1 cup milk
- 2 Tbs. melted butter
- 1 cup frozen corn niblets, thawed
- 1/2 cup shredded cheddar or Monterey Jack cheese
Preheat oven to 400 degrees.
Oil a 12-muffin tin.
Combine first seven ingredients and mix well.
Fold in corn and cheese.
Fill each cup 3/4 full.
Bake 15-20 minutes or until tester inserted in the center of a muffin comes out clean.
Makes 12 muffins
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