SPAM Corn Muffins

SPAM Corn Muffins

1 (3 ounce) package SPAM Single Lite, diced
1 (8.5 ounce) box Jiffy Corn Muffin mix
1 (14.75 ounce) can cream style corn
1 (4 ounce) can diced green chile
1 egg

Preheat oven to 400 degrees. In medium bowl, combine all ingredients.  Mix until just combined. Fill greased muffin pan cups 3/4 full with batter.  Bake 25 to 30 minutes or until golden brown.  Makes 12 muffins.

On Memorial Day, we went fishing with our friends Jerry and Karlene and their kids.  We caught 19 Rainbow Trout fish!  Later in the day, we had them over to our house for a fish fry.  Whenever I have friends over for dinner, they become my guinea pigs taste testers for new recipes.

SPAM Corn Muffins, is one of the recipes that I tested on my friends.  Corn muffins can be very dry, but this recipe created muffins that were moist and full of flavor.  The combination of the sweet muffin mix and cream corn, with the savory diced SPAM and green chile, was a real crowd pleaser.

Enter my GIVEAWAY for you chance to win a box of SPAM goodies!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Recipe: Cranberry Corn Muffins

Cranberry Corn Muffins

1 (8.5 ounce) package Jiffy corn muffin mix

1 egg

1/3 cup milk

1/4 cup dried cranberries

Preheat oven to 400 degrees.  In small bowl, combine muffin mix, egg and milk.  Mix until just blended.  Fold in cranberries.  In greased muffin tin, fill cups to 2/3 full.  Bake 10 to 12 minutes.  Makes 6 servings.

Recipe can be found on page 215 in MY KIND OF COOKING COOKBOOK.

I love this muffin!  The sweet and tart cranberries are a nice addition to the savory corn muffin.  Not only are the cranberries delicious, but they are full of antioxidants, vitamin C, and fiber.  You can serve this muffin for breakfast, lunch, dinner, or as a tasty snack.

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The first Friday of each month, I hold a drawing for a FREE copy of my cookbook, MY KIND OF COOKING.  This cookbook has over 500 yummy recipes using only 3, 4, or 5 ingredients.  It has everything from appetizers to desserts and everything in between.  It also includes slow-cooker recipes!

The next drawing will be Friday, July 2nd.

For your chance to win, all you have to do is sign up as a follower.  To find the Follow button, scroll down the blog and look on the  right side.

If you win the cookbook and have a blog, your blog address will be

mentioned on my radio segment, 

Fast Food Friday's on the The PCL Radio Network.

June's winner of a free copy of MY KIND OF COOKING COOKBOOK is:

Pam of Pam's Midwest Kitchen Korner.

Tip: Baking Muffins

 Did you take Home Ec when you where in high school?  Did your school even offer Home Ec classes?  It was my favorite class when I was in high school-working side by side with my friends to make delicious food.  Oh, the happy memories!  The first thing we made in the class was an incredible Applesauce Muffin.  Maybe that is why I love muffins so much.

Here are a few of my favorite muffin baking tips:

1. Measure ingredients, don't eyeball it or estimate the amount you are using.  Level off measuring cups and measuring spoons with the back of a knife.

2. Always mix the dry ingredients in one bowl and the wet ingredients in another.  Make a well in the middle of the dry ingredients.  Pour the wet ingredients into the well.

3.  Don't over mix.  The batter should be lumpy.


4. Preheat your oven.  Place your pan on the rack in the middle of the oven.

5. Dust nuts and fruit with flour before you add them to the batter to keep them from sinking to the bottom of the muffin cups.

6. Grease only the bottom and halfway up the sides of the muffin cups.  The batter will cling to the sides of the cups giving you nice rounded tops.

7. Use an ice cream scoop to fill muffin cups to 2/3 full.

8. Fill unused muffin cups 1/2 full with water for even baking.

On Friday, I will be posting my quick and easy Cranberry Corn Muffin recipe.