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cheesy corn muffins

Cheesy corn muffins

2
Points®
Total Time
40 min
Prep
10 min
Cook
25 min
Serves
6
Difficulty
Easy
Batch cook these cheesy egg muffins for easy breakfasts or snacks later in the week. Customize them with any veggies, cheese, and herbs you have on hand.

Ingredients

Cooking spray

4 spray(s)

Canned corn

1½ cup(s), or fresh kernels

Reduced fat cheddar cheese

½ cup(s), shredded

Red onion

½ medium, finely chopped

Egg

6 item(s), large, lightly beaten

White self-rising flour

2 Tbsp

Fresh thyme

2 Tbsp, finely chopped (or other fresh herbs)

Instructions

  1. Preheat oven to 350°F. Coat a 6-hole muffin pan with cooking spray, or use a silicone muffin pan.
  2. In a medium bowl, combine corn, cheese, onion, eggs, flour, and thyme. Divide mixture between prepared muffin holes. Bake until cooked through, about 25 minutes. Let muffins stand in pan for 5 minutes before removing. Enjoy hot or at room temperature.
  3. Serving size: 1 muffin

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