Description
Delicious and easy Jiffy Corn Muffins made with creamed corn and sour cream.
Ingredients
Scale
- 2 large eggs
- 1 – 15 ounce can creamed corn
- ½ cup milk
- ½ cup sour cream
- 2 – 8 ounce boxes of Jiffy Cornbread Mix
Instructions
- Heat oven to 350 degrees. Spray a muffin tin with non-stick baking spray. Set aside.
- In a large bowl, add eggs and slightly beat. Then add in creamed corn, milk, sour cream, and Jiffy mix and stir with a spatula until blended, but do not over mix.
- Spoon into prepared muffin cups.
- Bake for 18 – 20 minutes, edges are golden and when a wooden pick or cake tester inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool in the muffin pan for 5 minutes. Then they should turn out of the pan easily.
Notes
- For best results, do not overmix the batter to ensure fluffy muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg