Corny Corn Muffins

You'll like these little gems made with sweet, golden nuggets of corn. 


  • 2 tablespoons finely chopped green or red bell pepper (or a combination of both)
  • 1 package (7 1/2 - 8 1/2 ounces) corn muffin mix (plus ingredients to make muffins)
  • 1/2 cup thawed frozen corn or canned corn, drained


  1. Preheat oven to 350°F. Place paper liners in cups of Deluxe Mini-Muffin Pan or spray cups with nonstick cooking spray. 

  2. On Cutting Board, cut bell pepper into small chunks using Quikut Paring Knife then finely chop using Food Chopper

  3. In Classic Batter Bowl, prepare corn muffin mix according to package directions mixing with Mix 'N Scraper®. Stir in bell pepper and corn. 

  4. Using Small Scoop, fill muffin cups 3/4 full. 

  5. Bake 12-13 minutes. (Do not overbake.) Using Oven Mitts, remove Mini-Muffin Pan to Hot Pad/Trivet. Remove muffins from pan to Stackable Cooling Rack. Serve warm.


  • 2 dozen  servings

Nutrients per serving:

Approximately 150 calories and 4 grams of fat 

Cook's Tips:

Want to know a great combination? Corny Corn Muffins with Chicken Riddle Soup or Home on the Range Chili. Delicious! 

If you're not using paper liners, it's easy to loosen and remove muffins from cups with the flat end of the Citrus Peeler.

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