Muffins
Spring Onion Corn Muffins
Makes 5 1/2 dozen, 2 oz muffins
Ingredients
- 5 lb (full box) Krusteaz Professional® Corn Muffin Mix 734-0160
- 40 fl oz (5 cups) water
- 30 oz (5 cups) thawed frozen corn
- 14 oz (3 1/2 cups) shredded cheddar cheese
- 4 1/2 oz (3 cups) thinly sliced green onions
- 2 tsp ground cumin
Method
- Place water, Krusteaz Professional Corn Muffin Mix and remaining ingredients in mixer bowl.
- Using a paddle, mix on low speed 30 seconds. Scrape bowl.
- Continue to mix on low speed 30 seconds.
- Using #20 scoop, fill prepared muffin pans.
- For standard oven, bake at 400°F 18-20 minutes; for convection oven, bake at 350°F 12-14 minutes.
- Immediately loosen muffins with knife. Remove from pan and cool completely.
