Barbecue Corn Muffins

7 ingredients
3 steps

Ingredients

  • 3-1/2 quarts corn muffin mix
  • 3 cups milk
  • 3 cups BULL'S-EYE Original Barbecue Sauce
  • 2 cups eggs
  • 1 qt. shredded cheddar cheese
  • 2 qt. Frozen whole kernel corn, thawed
  • 2 qt. green peppers, chopped

Directions

  1. 1
    Mix all ingredients just until moistened.
  2. 2
    Scoop batter into paper-lined muffin cups, using 1/3 cup of the batter for each standard-sized muffin cup.
  3. 3
    Bake at 350F for 15 to 20 minutes or until lightly browned.

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