Mini Corn Muffins with Honey Herbed Butter

10 min prep 15 min cook 25 min total 24 servings


  • 1 bag Birds Eye Steamfresh Selects Super Sweet Corn, cooked according to package directions*
  • 1 box (8.5 oz.) corn muffin mix
  • 2 eggs
  • 1/3 cup milk
  • 1/2 cup unsalted butter, softened
  • 1 Tbsp. finely chopped fresh thyme, parsley, basil and/or oregano
  • 2 tsp. honey


  1. Preheat oven to 350°F. Lightly spray 2 mini muffin pans with nonstick cooking spray.
  2. Mix corn muffin mix, eggs and milk in medium bowl until well combined. Stir in prepared Super Sweet Corn. Spoon or scoop into prepared pans.
  3. Bake 15 minutes or until toothpick inserted in center comes out clean.
  4. Meanwhile, blend butter with honey and herbs in small bowl. Season to taste with salt and pepper.
  5. Serve warm muffins with herbed butter.



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