Lunch: Double-Corn and Cheese Muffins
Jiffy muffin mixes were part of the boxed baking craze that took hold in the thirties, and they remain a supermarket staple. Here, frozen corn kernels, shredded cheese and fresh basil are convenient additions.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Double-Corn and Cheese Muffins
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
Ingredients
1/3 cup whole milk
1 large egg
1 8 1/2-ounce box corn muffin mix
1/3 cup (packed) shredded "pizza cheese" or mozzarella cheese
1/3 cup frozen corn kernels, thawed
3 tablespoons chopped fresh basil
Instructions
Preheat oven to 400 °F. Line eight 1/3-cup muffin cups with paper liners. Blend milk and egg in small bowl. Place remaining ingredients in large bowl; add milk mixture. Stir until ingredients are just moistened (do not overmix). Divide batter among prepared muffin cups.
Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Serve muffins warm.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
