| 1 - 7-ounce box Jiffy corn muffin mix | |
| 1 - large egg | |
| 8 - ounces creamed corn | |
| 2 - tablespoons vegetable oil | |
| 1/2 - teaspoon ground nutmeg | |
| 1/2 cup shredded cheddar cheese Mix all the ingredients together and divide into 12 muffin tins. Bake for 20 to 25 minutes at 375 degrees. We had these at my friend Leah's house with Tortellini Soup and I just had to have the recipe! Thanks Leah!! |
Tuesday, January 12, 2010
Creamy Corn Muffins
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment