Cheddar Corn Muffins - cooking recipe

Ingredients

1 (17 oz.) can Del Monte whole kernel golden sweet corn
1/4 c. butter or margarine, melted
2 c. biscuit mix
1/3 c. dry nonfat milk
3 Tbsp. sugar
1 c. shredded Cheddar cheese
1 egg, beaten

Preparation

Drain corn, reserving liquid.
Add to melted butter to measure 2/3 cup liquid.
Combine biscuit mix, dry milk and sugar.
Stir in corn and cheese.
Add liquid ingredients and egg.
Mix lightly. Fill greased muffin pan 2/3 full.
Bake at 400\u00b0 for 25 minutes. Remove from pan immediately.