Easy, Speedy Corn Muffins

4.6

(79)

66 Reviews

14 Photos

This is a very moist, made-in-minutes corn muffin with a hint of sweetness. The batter can also be baked in a 13x9 pan for approximately 40 minutes to make corn bread.

Submitted by Marcy

Updated on June 14, 2022

14

Prep Time:

10 mins

Cook Time:

16 mins

Total Time:

26 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

2 eggs
1 (15 ounce) can cream-style corn
1 tablespoon packed brown sugar
2 (8.5 ounce) packages dry corn muffin mix

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full.
Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.

Nutrition Facts (per serving)

199	Calories
5g	Fat
35g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 199
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	6%
Cholesterol 32mg	11%
Sodium 766mg	33%
Total Carbohydrate 35g	13%
Dietary Fiber 1g	3%
Total Sugars 7g
Protein 5g	10%
Vitamin C 2mg	2%
Calcium 98mg	8%
Iron 1mg	8%
Potassium 67mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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