These little muffins were a spur of the moment recipe as I stood in the kitchen trying to figure out what to make for lunch. They're light and flavorful and go with soups, stews or salads to create a satisfying meal.
Makes 6 muffins
Preheat oven to 350o (F) and line a standard muffin tin with 6 papers.
Fold in scallion and corn until well-incorporated.
Divide batter evenly among the 6 muffin cups and bake for 20-25 minutes or until the tops of the muffins spring back to the touch.