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Ingredients
- 1/3 cup whole milk
- 1 large egg
- 1 8 1/2-ounce box corn muffin mix
- 1/3 cup (packed) shredded "pizza cheese" or mozzarella cheese
- 1/3 cup frozen corn kernels, thawed
- 3 tablespoons chopped fresh basil
Method
- Preheat oven to 400F.
- Line eight 1/3-cup muffin cups with paper liners.
- Blend milk and egg in small bowl.
- Place remaining ingredients in large bowl; add milk mixture.
- Stir until ingredients are just moistened (do not overmix).
- Divide batter among prepared muffin cups.
- Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes.
- Serve muffins warm.
