Cowboy Mini-Corn Muffins
Nutrition
Calories: 163.94 kcalCarbohydrates: 32.36 gProtein: 4.2 gFat: 2.98 gSaturated Fat: 0.42 gCholesterol: 0.2 mgSodium: 212.65 mgFiber: 3.23 gVitamin A: 3.49 IUCalcium: 22.84 mgIron: 1.47 mg
Ingredients
- Cooking oil spray
- 1 large egg
- 1/3 cup skim or low-fat milk
- 1 small can 2-1/4 ounces sliced black olives
- 1 small can 8-1/2 ounces cream-style corn
- 1 tsp dried minced onion
- 1 package 8-1/2 ounces corn muffin mix
Instructions
- The oven should be already heated to 400°F. Spray two 12-cup mini-muffin tins well with cooking oil spray.
- Break the egg into a 2-quart bowl and beat with a whisk or fork to break it up. Add the milk and beat well to blend. Rinse and drain the black olives, and add them to the bowl. Stir in the corn and minced onion. Stir in the muffin mix just until the dry ingredients are moistened.
- Using a tbsp measure or a cookie-dough scoop, fill the prepared muffin cups to the top. When the batter is used up, fill unused cups, if any, halfway with water, to prevent burning.
- Bake in the middle of the oven until the muffins just begin to brown around the edges and spring back when touched, 12 to 14 minutes. Serve warm.