Cherry Corn Muffins
|Corn muffin mix||1 Cup (16 tbs)|
|Biscuit mix||1⁄2 Cup (8 tbs)|
|Finely chopped maraschino cherries||1⁄4 Cup (4 tbs), well drained|
|Egg||1 , well beaten|
|Undiluted evaporated milk||2⁄3 Cup (10.67 tbs)|
|Cooking oil/Salad oil||2 Tablespoon|
Combine the mixes and cherries in a bowl; set aside.
Blend the beaten egg thoroughly with the evaporated milk and oil.
Add to dry ingredients; stir quickly and lightly until dry ingredients are barely moistened.
Spoon batter into greased 2 1/2-inch muffin-pan wells.
Bake at 400°F about 17 minutes, or until golden brown