Originally from Cooking Light. I'm only slightly ashamed to admit that I regularly keep little boxes of Jiffy Corn Muffin Mix in my cupboard, for those nights when I realize that the dinner in the oven needs a little something extra on the side -- voila, corn muffins in 20 minutes! Now, with this recipe, I can add a quick little something to breakfast, too! These are a little bit crumbly, but sweet and lovely and very fast to make. And did you know that each one contains 3.7g of protein and 3.2g of fiber? (Thank you, Cooking Light.)
½ C mashed ripe banana (about 1 medium)
½ C milk
1 (8½ oz) package corn muffin mix (such as Jiffy)
Preheat oven to 350°. Prepare 6 muffin cups by lining with paper or spraying with cooking spray.
Combine ingredients and mix just until moist. Spoon evenly into 6 muffin cups (batter will be slightly thin). Bake for 22 minutes or until done. Cool in pan 10 minutes.