Filled Corn Muffin Mix

Delight your taste buds with these irresistible Filled Corn Muffins, a versatile recipe that perfectly balances sweet and savory flavors. Featuring a fluffy corn muffin base made with a simple mix of corn muffin mix, milk, and egg, these muffins are stuffed with your choice of delightful fillings. For a savory twist, combine shredded cheddar cheese and diced jalapeños for a cheesy, spicy core. Prefer something sweet? Opt for a luscious blend of cream cheese and strawberry jam for a creamy, fruity surprise in every bite. Designed to be quick and easy, this recipe comes together in just 10 minutes of prep time and bakes to golden perfection in 15 minutes, making it ideal for breakfast on-the-go, a snack, or a side dish. With customizable fillings, these muffins appeal to every palate and are sure to become a family favorite.

Nutriscore Rating: 53/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 6

Ingredients

• 1 box (approximately 8.5 oz) corn muffin mix
• 0.5 cups milk
• 1 large egg
• 0.5 cups shredded cheddar cheese (optional for savory filling)
• 4 oz cream cheese, softened (optional for sweet filling)
• 0.25 cups strawberry jam (optional for sweet filling)
• 2 tablespoons diced jalapeños (optional for savory filling)

Directions

Step 1

Preheat your oven to 400°F (200°C) and lightly grease or line a muffin tin with papers.

Step 2

In a mixing bowl, combine the corn muffin mix, milk, and egg. Stir until just combined; do not overmix.

Step 3

If making the savory version, fold in the shredded cheddar cheese and diced jalapeños. If making the sweet version, set the cream cheese and strawberry jam aside for the filling.

Step 4

Spoon approximately 1 tablespoon of batter into each muffin tin cavity to create a base layer.

Step 5

For savory muffins: Add a small pinch of additional cheese or diced jalapeño into the center of the batter. Add another tablespoon of batter over the filling to seal it in.

Step 6

For sweet muffins: Spoon about 1 teaspoon of cream cheese and 1/2 teaspoon of strawberry jam into the center of the base batter. Cover with another tablespoon of batter to seal it in.

Step 7

Repeat this process until all muffin cavities are filled, being careful not to overfill the tins.

Step 8

Bake in the preheated oven for 14-16 minutes, or until the muffins are golden brown and a toothpick inserted into the non-filled edge comes out clean.

Step 9

Remove from the oven and let cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days or refrigerate for up to a week.

Nutrition Facts

Serving size	678.6 grams (678.6g)

Amount per serving	% Daily Value*
Calories	1833

Total Fat 83.50g	107%
Saturated Fat 42.30g	211%
Polyunsaturated Fat 2.00g
Cholesterol 412mg	137%
Sodium 2584mg	112%
Total Carbohydrate 226.10g	82%
Dietary Fiber 5.80g	21%
Total Sugars 89.00g
Protein 47.30g	95%

Vitamin D 119IU	597%
Calcium 909mg	70%
Iron 6mg	35%
Potassium 764mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 10.3%

Carbs: 49.0%