Cornbread Muffins

Directions

1. Preheat oven to 350°F (176°C). Lightly grease two muffin tins (24) and set aside (do not line).
2. In a small bowl, combine Kinnikinnick Pancake and Waffle Mix with cornmeal. Whisk until combined. Set aside.
3. In a medium bowl, whisk together eggs, water and oil.
4. Add creamed corn to liquid. Whisk until combined.
5. Slowly add dry mix to liquid mixture. Mix for 2 - 3 minutes until fully incorporated. Let mix sit for 5 minutes prior to scooping.
6. Drop batter into prepared muffin tins.
7. Bake in preheated oven for 16 - 18 minutes until edges are golden brown and muffin bounces back.
8. Remove from oven and cool on a wire rack.

Yields 18 Muffins