Page 319 - Cupcakes
P. 319
BLUE CHEESE-WALNUT MINI CORN MUFFINS:
Add ½ cup sour cream, 1 large egg, 1 cup crumbled blue cheese, ½ cup chopped
walnuts, and ¼ cup water to the corn muffin mix. Mix and bake as directed.
GARLIC-HERB CREAM CHEESE MINI CORN MUFFINS:
Combine a 6.5-ounce container of garlic-and herb-flavored cream cheese spread,
1 large egg, and ⅓ cup milk. Add to the corn muffin mix, along with 3
tablespoons chopped fresh parsley, oregano, or thyme, and ½ teaspoon black
pepper. Mix and bake as directed.
