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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