Rosemary & Mozzarella Corn Muffins
A new twist on corn muffins using Jiffy mix
Servings: 6 servings
Equipment
Ingredients
- 1 box Jiffy corn muffin mix
- 1 egg
- ⅓ cup milk
- ¼ tsp garlic powder
- ½ tsp parsley
- 1 tsp rosemary
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°.
- Line muffin tin with baking cups.
- Combine dry ingredients in a bowl.
- Add milk and egg. Stir all ingredients together. It will be a bit lumpy.
- Let the batter rest for about 4 minutes, then stir.
- Fill each muffin cup ⅔ of the way full.
- Bake for about 15-20 minutes until the tops are golden brown.
Notes
Jiffy is a registered trademark of Chelsea Milling Company.