Toasted Mexican Corn Muffins Recipe

Ingredients

1 1/2 cups chopped fresh corn

3/8 cup packed brown sugar

1 cup chopped fresh chive

2 tablespoons butter

1 tablespoon chili powder

1 (8 ounce) package cream cheese, softened

1 1/2 cups milk

1 egg

1 tablespoon vanilla extract

1 1/4 cups chopped fresh parsley

1 teaspoon dried oregano

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.

In a medium bowl, mix together corn, brown sugar, chive, butter, chili powder, cream cheese, milk, egg, vanilla, parsley, oregano and Mexican candy sprinkles. Spoon batter into prepared muffin cups.

Bake in Preheat oven for 30 minutes. Cool 10 minutes, remove from pan and fill muffins with cream cheese mixture.

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Comments

Kuru writes:

⭐ ⭐ ⭐ ⭐

I made this to use up beans from my farm share (coincidentally, I had all the ingredients ready to go!) & it was gone! No leftovers:)

a.L. writes:

⭐ ⭐ ⭐ ⭐

This was super easy and quick. I doubled the recipe so I could have leftovers for tomorrow night but it was a little too much onion and garlic. I would have thought parmesan would be better than white...