Vegetable Corn Muffins

Vegetables add flavor, color, and texture to these delicious little muffins.

Serve warm with a pat of butter.

INGREDIENTS | 18 MUFFINS

¼ cup butter

½ cup minced onion

2 cloves garlic, minced

½ cup chopped red bell pepper

½ cup chopped green bell pepper

½ cup frozen corn, thawed

2 (8.5-ounce) packages corn muffin mix

2 eggs, beaten

1 cup sour cream

2 tablespoons grated Parmesan cheese

1. Preheat oven to 400°F. Line 18 muffin cups with paper liners.

2. 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.

3. Remove to large bowl; let cool 15 minutes. Add muffin mix, eggs, and sour cream; mix just until blended.

4. Divide mixture among muffin cups; sprinkle with cheese. Bake for 20 to 25 minutes until muffins are light golden brown and firm. Remove to wire rack to cool.