GlutenFree

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


Celiac disease diet food products - ©2013 glutenfree.com
Privacy Statement