Mini Corn Muffins

Prep Time 12 minutes

Bake Time 15 minutes


Makes 24 to 28 mini muffins


1 package (8-1/2 ounces) corn muffin mix
1/3 cup milk
1 egg, beaten
3/4 cup (3 ounces) finely shredded Cheddar cheese, divided
2/3 canned or frozen corn, drained
28 pieces candy corn (optional)


  1. Preheat oven to 375º F. Line 24 to 28 miniature (1-3/4-inch) muffin pan cups with paper liners or spray with nonstick cooking spray; set aside.
  2. Combine corn muffin mix, milk and egg in medium bowl until well blended. Stir in corn and 1/2 cup cheese into batter.
  3. Spoon 1 tablespoon batter into each muffin cup; top each with 1/2 teaspoon remaining cheese. Bake 12 to 15 minutes or until lightly browned. Place one candy corn on each muffin, if desired. Serve warm or at room temperature.

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