Corn Muffins

Name: Corn Muffins
Ingredients: 4 eggs, separated; 1/2 cup milk; 1/2 teaspoon salt; 1 cup CREAM OF RICE Hot Cereal, uncooked; 1 can 8 oz. whole kernel corn, drained; 2 tbls. butter, melted; 1 tablespoon baking powder; 2 tbls. sugar

8 ingredients

4 steps

Ingredients

4 eggs, separated
1/2 cup milk
1/2 teaspoon salt
1 cup CREAM OF RICE Hot Cereal, uncooked
1 can 8 oz. whole kernel corn, drained
2 tbls. butter, melted
1 tablespoon baking powder
2 tbls. sugar

Directions

1

PREHEAT oven to 350°F. Beat egg yolks, milk and salt in medium bowl with wire whisk until well blended. Add cereal; mix well. Let stand 10 min. Stir in corn, butter and baking powder; set aside.
2

BEAT egg whites in separate medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Add to cereal mixture; stir gently until well blended. Spoon evenly into 12 greased or paper-lined medium muffin cups.
3

BAKE 18 to 20 min. or until toothpick inserted in centers comes out clean.
4

Serving Suggestion: Serve warm muffins with a bowl of hot soup or stew.