Sweet Cornbread Muffins
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 14 muffins.
I use two convenient mixes to create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread. —Linnea Rein, Topeka, Kansas
Ingredients
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1 package (9 ounces) yellow cake mix
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1 package (8-1/2 ounces) cornbread/muffin mix
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2 large eggs, room temperature
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1/2 cup water
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1/3 cup 2% milk
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2 tablespoons canola oil
Directions
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1.
In a large bowl, combine mixes. In a small bowl, combine eggs, water, milk and oil. Stir into dry ingredients just until moistened.
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2.
Fill greased and floured muffin cups halfway. Bake at 350° until a toothpick inserted in center comes out clean, 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks. Serve warm.
Nutrition Facts
1 each: 177 calories, 6g fat (2g saturated fat), 35mg cholesterol, 269mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 3g protein.
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