Southwest Cornmeal Muffins

Ingredients

• 0.3 cup butter melted
• 2 Tbsp calumet baking powder 
• 0.7 cup cornmeal 
• 1  eggs 
• 1.3 cups flour 
• 1 Tbsp parsley fresh finely chopped
• 0.5 tsp ground cumin 
• 1 cup milk 
• 0.8 tsp salt 
• 0.8 cup sharp cheddar cheese shredded kraft
• 3 Tbsp sugar 
• 8.8 oz kernel corn whole drained canned

Equipment

• bowl
• oven
• whisk
• muffin liners

Directions

1. Preheat oven to 425F.
2. Mix flour, cornmeal, sugar, baking powder, salt and cumin in large bowl; set aside. Beat egg , milk, butter and parsley in small bowl with wire whisk until well blended.
3. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cheese and corn.
4. Spoon batter into 12 greased or paper-lined medium muffin cups, filling each cup 3/4 full.
5. Bake 20 min. or until lightly browned.