Vegetable Corn Muffins

Vegetables add flavor, color, and texture to these delicious little muffins. Serve warm with a pat of butter.

Serves: 18Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy

Serves: 18


  • 1⁄4 cup butter
  • 1⁄2 cup minced onion
  • 2 cloves garlic, minced
  • 1⁄2 cup chopped red bell pepper
  • 1⁄2 cup chopped green bell pepper
  • 1⁄2 cup frozen corn, thawed
  • 2 packages (8.5 oz.) corn muffin mix
  • 2 eggs, beaten
  • 1 cup sour cream
  • 2 Tbsp. grated Parmesan cheese


  • Preheat oven to 400°F. Line 18 muffin cups with paper liners.
  • In small saucepan, melt butter over medium heat. Add onion, garlic, and bell peppers; cook, stirring, 5 to 6 minutes until crisp-tender. Add corn and heat through.
  • Remove to large bowl; let cool 15 minutes. Add muffin mix, eggs, and sour cream; mix just until blended.
  • Divide mixture among muffin cups; sprinkle with cheese. Bake for 25 minutes until muffins are light golden brown and firm. Remove to wire rack to cool.