10 corn muffins
1 egg, beaten
2 eggs
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 cup grapes, halved and halved
1 tablespoon olive oil
1 cup chopped onion
Preheat oven to 325 degrees F (165 degrees C). Spray muffin liners with cooking spray or spray with vegetable spray.
Place muffins in preheated oven for 20 minutes.
Boil 1/2 cup margarine and 1/2 cup cornstarch in a large saucepan over medium heat. Stir mixture until melted. Stir in eggs, salt, pepper, garlic powder, oregano, basil, rosemary, grapes, olive oil, onion and parsley.
Remove muffins from oven and let cool on a wire rack. Spread mixture into individual 9x13 inch pans.
Bake in preheated oven for 20 minutes or until muffins are lightly browned. Remove muffins from pans, remove or discard bottom. Top with grape or olive slices to ensure a good peeling.