Ingredients
>
Cooking spray
>
1 (8.5 oz) pkg corn muffin mix
>
1/2 cup low-fat milk
>
1 large egg
>
1 cup shredded Cheddar cheese
>
1 cup finely diced deli ham
>
1/2 cup frozen corn, thawed
Steps
1
Preheat oven to 400°F with a rack in center position. Grease a mini muffin pan with the cooking spray. Prepare the corn muffin mix according to package directions, using the milk and egg. Gently fold in the Cheddar cheese, ham, and corn. Season with salt and pepper.
2
Divide batter among greased cups (about 2 tbsp batter per muffin). Bake 15–20 min., until golden brown and toothpick inserted in centers comes out clean. Cool slightly on wire rack before removing from pan. Serve warm, or let cool completely, then store in an airtight container in the refrigerator for up to 5 days.
