Martha White

Gluten Free* Corn Muffins Mexicali

Prep 10 min.
Cook 20 min.
Yield 8 muffins


  • Crisco® Original No-Stick Cooking Spray
  • 1 package Martha White® Gluten Free Sweet Yellow Cornbread & Muffin Mix
  • 1/2 teaspoon chili powder or ground cumin
  • 1/2 cup milk
  • 1 large egg
  • 1/2 cup shredded pepper jack cheese or shredded Mexican cheese blend
  • 1/2 cup canned corn with red and green peppers, drained

Preparation Directions

  1. HEAT oven to 400ºF. Coat 8 muffin cups with no-stick cooking spray.
  2. COMBINE muffin mix and chili powder in medium bowl. Stir in milk and egg just until blended. Let stand 3 minutes to thicken. Stir in cheese and corn.
  3. DIVIDE into prepared muffin cups. Bake 16 to 19 minutes or until golden brown.