Cheesy Corn Muffins - Gluten Free

Post date: May 5, 2009 3:03:07 AM

1 1/4 cups Pamela's Baking & Pancake Mix

1 cup fine yellow cornmeal

1/3 cup sugar

1/2 tsp. salt

1 egg, beaten

1 cup milk

2 Tbs. melted butter

1 cup frozen corn, thawed

1/2 cup shredded cheddar or Monterey Jack cheese

Preheat oven to 400 degrees. Oil a 12 muffin tin. Combine first seven ingredients and mix well. Fold in corn and cheese. Fill each cup 3/4 full. Bake 15-20 minutes or until tester inserted in middle of muffin comes out clean.