I am incredibly lazy at times. So this recipe is designed to allow me "bake" without all the hard parts.

Step 1: Ingredients and Stuff

Kitchen ware & Ingredients
• Stove
• Muffin tin
• blender
• Bisquik garlic and cheese biscuit mix
• Cup milk (I use skim, but use the premium grade if you like)
• Frozen corn kernels
• Garlic powder
• One egg
• Cooking oil
• Shredded cheese (optional, but recommended)

Step 2: Over

Turn the oven on to 450 or so to preheat.

Step 3: Oil the Muffin Tin and Mix the Ingredients

Oil/ grease the muffin tin well.
Put down a layer of frozen corn nuggets in the bottom of each muffin well.

Mix the ingredients in the blender in this order:
• Cup milk
• Egg
• Garlic powder
• Package of Bisquik biscuit mix
Blend the heck out of it. Foamy is good.

Pour the blended batter into the wells. Each should be around ¾ full.
Add a pinch of shredded cheese to each well if you want. It’ll sink JUST the right amount if you just plop it atop the batter…

Shove into the preheated oven and ignore for around 15 to 20 minutes. This would be a good time to set the table and do other tasks.

Step 4: Dining Time

Pull out of the oven when the muffins are cooked through.

Wait until the tops look perfectly done and then give it another 5 minutes.

IDEALLY they just fall out of the muffin tin when you invert it, but my nonstick one isn't very nonstick anymore. If yours is like that run a thin spatula around the edges and they should twist free.

Serve with butter. I prefer these to be next to a bowl of soup or chili, but feel free to experiment.