Barbecue Corn Muffins

• 3-1/2 quarts corn muffin mix
• 3 cups milk
• 3 cups BULL'S-EYE Original Barbecue Sauce
• 2 cups eggs
• 1 qt. shredded cheddar cheese
• 2 qt. Frozen whole kernel corn, thawed
• 2 qt. green peppers, chopped

1. Mix all ingredients just until moistened.
2. Scoop batter into paper-lined muffin cups, using 1/3 cup of the batter for each standard-sized muffin cup.
3. Bake at 350F for 15 to 20 minutes or until lightly browned.

corn muffin, milk, bullseye original barbecue sauce, eggs, cheddar cheese, kernel corn, green peppers

Taken from www.kraftrecipes.com/recipes/-1651.aspx (may not work)