Parmesan Corn Muffins

SUBMITTED BY: Mary Pleasant

"Mary Pleasant of Humble, Texas needs just a few ingredients to make these fragrant corn muffins that start with a handy mix. 'I found the recipe years ago,' she comments. 'It's been a favorite ever since.'"

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PREP TIME	5 Min
COOK TIME	20 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 (8.5 ounce) packages corn bread muffin mix
1/3 cup grated Parmesan cheese
1/2 teaspoon dried rosemary, crushed
2 eggs, beaten
2/3 cup milk

DIRECTIONS

In a large bowl, combine the corn bread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full. Bake 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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REVIEWS

Reviewed on Apr. 29, 2007 by Caljane

Very tasty muffins! However - the Parmesan cheese could not be tasted at all while the... MORE

Reviewed on Feb. 20, 2007 by JDVMD

Didn't think this would go perfectly with our chili tonight but we were wrong. Very yummy.... MORE

Reviewed on Apr. 30, 2008 by STAR912

We really liked these. They were better the first night but nothing that warming them up and... MORE

Reviewed on Apr. 23, 2007 by Mary L.

I was a little hesitant about this recipe because it uses a packaged mix, I usually do... MORE

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Parmesan Corn Muffins

SERVINGS

INGREDIENTS

DIRECTIONS

REVIEWS