Double-Corn and Cheese Muffins

• 1/3 cup whole milk
• 1 large egg
• 1 8 1/2-ounce box corn muffin mix
• 1/3 cup (packed) shredded "pizza cheese" or mozzarella cheese
• 1/3 cup frozen corn kernels, thawed
• 3 tablespoons chopped fresh basil

1. Preheat oven to 400F.
2. Line eight 1/3-cup muffin cups with paper liners.
3. Blend milk and egg in small bowl.
4. Place remaining ingredients in large bowl; add milk mixture.
5. Stir until ingredients are just moistened (do not overmix).
6. Divide batter among prepared muffin cups.
7. Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes.
8. Serve muffins warm.

milk, egg, pizza cheese, corn kernels, fresh basil

Taken from www.epicurious.com/recipes/food/views/double-corn-and-cheese-muffins-102195 (may not work)