Breads

Confetti Corn Muffins

photo by:kraft

Corn muffin mix is laced with cottage cheese, corn kernels and bits of red pepper and green onions for savory muffins to serve with chili or soup.

time

prep:

10 min

total:

35 min

servings

total:

18 muffins, 1 muffin per serving

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what you need

pkg. (8-1/2 oz. each) corn muffin mix

1/4

tsp. ground red pepper

can (11 oz.) whole kernel corn, drained

cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1/4

cup milk

eggs

green onions, sliced

medium red bell pepper, finely chopped

Make It

MIX muffin mixes and ground red pepper in small bowl; set aside. Mix remaining ingredients in large bowl. Add muffin mixture to corn mixture; mix well.

SPOON batter into paper-lined muffin pan, using 1/4-cup measure.

BAKE at 400°F for 25 minutes or until golden brown.

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a cook

posted:8/26/2007

These are awesome! My husband had no idea they contained cottage cheese - hes not a fan. I added a small can of green chilis to the mixture - very moist and delicious. They go perfectly w/Krafts Cheddar Bean Salad

JeeJee316

posted:10/29/2006

These were good and moist!! I used fat free milk, cottage cheese and used egg whites...they were a big hit and are very good warm with a little butta!

a cook

posted:10/31/2002

Very flavorful & colorful

a cook

posted:10/30/2002

dsikora

posted:10/5/2002

a cook

posted:9/17/2002

Corn muffins such as these are a fine addition to Southern home cooked meals that we so enjoy here in rural East Texas. And they're so quick and easy to prepare. When I didn't have on hand all the listed ingredients, I just used light sour cream, dried chives, a bit of sugar and the corn, of course. My family and friends really, really like these muffins!

a cook

posted:7/11/2002

I have made something very similer before, but instead of the dry red pepper and bell pepper I use a deseeded and minced jalapeno pepper. I have also added shredded sharp chedder cheese.

a cook

posted:2/12/2002

I love variations on traditional corn muffins! This recipe is great! I also tried it with a can of green chiles instead of the green onion. Gives a great southwest flavor.