CANNED CORN BREAD MUFFINS
Provided by Sandra Lee
Time 30m
Yield 10 muffins
Number Of Ingredients 5
Steps:
- 10 empty (6-ounce) tomato paste cans, cleaned
- Butter-flavored nonstick cooking spray
- Preheat oven to 400 degrees F.
- In a large bowl, mix all ingredients except for 1/2 cup shredded cheese. Set aside. Spray nonstick butter spray inside cans. Fill each can about 2/3 full with corn muffin batter. Divide remaining 1/2 cup shredded cheese evenly over top. Place cans on baking sheet and bake for 20 minutes or until golden brown.
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Arched Ali
[email protected]These muffins are a great way to use up leftover corn. I always have a few cans of corn in my pantry, so it's nice to have a recipe that I can use them in.
Savanna Jones
[email protected]I'm a beginner baker and these muffins were the perfect recipe to start with. They were easy to make and turned out delicious.
Hanh Thai
[email protected]I added some chopped jalapeños to the batter and they turned out amazing! The muffins had a nice spicy kick to them.
jaz rivera
[email protected]I'm allergic to corn, so I substituted the cornmeal with almond flour. The muffins turned out great! They were moist and fluffy, and they had a slightly nutty flavor.
Jin X
[email protected]I followed the recipe exactly, but my muffins didn't turn out as good as the ones in the picture. They were a bit dense and crumbly.
Keith Mulholland
[email protected]These muffins were a bit too dry for my taste. I think I'll try adding some extra milk next time.
Apsara Regmi
[email protected]I'm not a huge fan of cornbread, but these muffins were surprisingly good. They're moist and fluffy, with a nice sweetness. I'll definitely be making them again.
Azi Francis
[email protected]These muffins are delicious! I made them for a brunch party and they were gone in minutes. Everyone loved them.
Umar Brohi
[email protected]I've tried many cornbread muffin recipes, but this one is by far the best. The muffins are perfectly golden brown and have a wonderful texture. I love that they're also so easy to make.
Akshay Chaudhary
[email protected]These cornbread muffins were a hit at my last potluck! They're so moist and fluffy, with a slightly sweet flavor that pairs perfectly with chili or soup. I'll definitely be making them again soon.