The Seasoned MomJiffy Corn Muffins with Sour Cream
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Ingredients
Serves 6- 1 (8.5 ounce) box Jiffy corn muffin mix
- ¼ cup corn ((cut fresh off the cob, frozen, or canned and drained))
- 1 large egg
- ¼ cup milk
- ¼ cup sour cream or plain Greek yogurt ((full-fat or 2%))
- 2 tablespoons melted butter
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Steps
- Step 1
Preheat the oven to 400°F. Line a muffin tin with 6 paper liners; spritz lightly with nonstick cooking spray.
- Step 2
In a medium bowl, whisk together the egg, milk, sour cream, and melted butter until smooth.
- Step 3
Stir in the Jiffy mix until just combined (do not overmix). Gently fold in the corn.
- Step 4
Divide the batter evenly between the prepared muffin cups, filling each about ¾ full.
- Step 5
Bake for 15-18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Step 6
Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter or a drizzle of honey.
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Preheat the oven to 400°F. Line a muffin tin with 6 paper liners; spritz lightly with nonstick cooking spray.
Source: The Seasoned Mom
