Jack-Corn Muffins

Yield: 4 servings ( Serving Size: 2 muffins )
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  • 1/2 cup(s) shredded Monterey Jack cheese with jalapeño peppers
  • 8 1/2 ounce(s) packaged corn muffin mix
  • 1/2 cup(s) corn kernels
  • 1/3 cup(s) 1% low-fat milk
  • 1 whole(s) large egg


  1. Combine ingredients. Mix with egg beater. Divide into 8 muffine cups coated with cooking spray. Bake at 400 for 16 minutes or until browned.
June 2011

This recipe is a personal recipe added by 8stringfan and has not been tested or endorsed by MyRecipes.

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