Southwest Cornmeal Muffins

• 1-1/4 cups flour
• 2/3 cup cornmeal
• 3 Tbsp. sugar
• 2 Tbsp. CALUMET Baking Powder
• 3/4 tsp. salt
• 1/2 tsp. ground cumin
• 1 egg
• 1 cup milk
• 1/3 cup butter, melted
• 1 Tbsp. finely chopped fresh parsley or cilantro
• 3/4 cup KRAFT Shredded Sharp Cheddar Cheese
• 1 can (8-3/4 oz.) whole kernel corn, drained

1. Preheat oven to 425F.
2. Mix flour, cornmeal, sugar, baking powder, salt and cumin in large bowl; set aside.
3. Beat egg , milk, butter and parsley in small bowl with wire whisk until well blended.
4. Add to flour mixture; stir just until moistened.
5. (Batter will be lumpy.)
6. Stir in cheese and corn.
7. Spoon batter into 12 greased or paper-lined medium muffin cups, filling each cup 3/4 full.
8. Bake 20 min.
9. or until lightly browned.

flour, cornmeal, sugar, baking powder, salt, ground cumin, egg, milk, butter, parsley, cheddar cheese, kernel corn

Taken from www.kraftrecipes.com/recipes/southwest-cornmeal-muffins-53387.aspx (may not work)