Parmesan Corn Muffins

Ingredients

• 20 ounces just-add-water cornbread mix 
• 0.5 teaspoon rosemary dried crushed
• 2  eggs beaten
• 0.7 cup milk 
• 0.3 cup parmesan cheese grated

Equipment

• bowl
• frying pan
• oven
• wire rack
• toothpicks
• muffin liners

Directions

1. In a large bowl, combine the corn bread mix, Parmesan cheese and rosemary.
2. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full.
3. Bake 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
4. Serve warm.