Randy Mayor
Yield
6 servings (serving size: 1 muffin)

"The moist, sweet corn muffins go with almost anything and are a great way to use a ripe banana." -Tara Bennett, Arlington, VA

Try this recipe with fat-free milk, which has 5 grams less fat than reduced. Also check out our raspberry corn muffin recipe.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine banana, milk, and mix in a medium bowl; stir just until moist. Spoon batter evenly into 6 muffin cups coated with cooking spray (batter will be slightly thin). Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.

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