Big Game Confetti Corn Muffins [Bristol Farms]

8

Ingredients

• 1 lb bag of Frozen Corn Kernels, defrosted (or 2 14 oz. cans of corn drained)
• 1 large Green, Red, Orange, or Yellow Bell Pepper, chopped small
• 1 cup Buttermilk
• 8 tbsp Unsalted Butter - melted & cooled
• 3 large Eggs
• 3 cups Baking Mix (Bisquick or smaller)
• 1 cup Cornmeal
• 1 tsp Garlic Powder
• 1 tsp Onion Powder

Directions

1. Preheat the oven to 350F.
2. Line two 12-cup muffin tins with paper liners, lightly coat with cooking spray, then arrange onto baking sheet pans (this will help turning them in the oven).
3. Using a large bowl, stir together the corn, buttermilk, butter, and eggs.
4. Using a separate smaller bowl, whisk together the baking mix, cornmeal, garlic powder, and onion powder.
5. Make a well into the center of the dry ingredients then add the liquid ingredients into the middle.
6. Stir/fold from the bowl sides gently until the mixture becomes a "lumpy" dough.
7. Using a small ice cream scooper, fill the cupcake liners at least 3/4 full with the batter.
8. Bake until the muffins have risen and are golden brown (20 minutes).
9. Wait 10 minutes then remove from the baking pan and cool on a wire rack.