Tomato Basil Corn Muffins

7 ingredients
4 steps

Ingredients

  • 1 3/4 c. self-rising cornmeal mix
  • 1 c. self-rising flour
  • 1 Pkg. Knorr tomato with basil dry soup mix
  • 1 egg
  • 1/4 c. oil
  • 1 (8 3/4 oz.) can whole kernel corn, drained
  • 1 1/3 c. milk

Directions

  1. 1
    Preheat oven to 475 degrees. Grease muffin tins. Combine all ingredients and mix well.
  2. 2
    Fill each section in muffin tin about 2/3 full.
  3. 3
    Bake for about 15 to 20 minutes or until lightly browned.
  4. 4
    This should make about 18 muffins.

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