Parmesan Corn Muffins

Ingredients:

2 packages (10 ounces each) cornbread/muffin mix

1/3 cup grated Parmesan cheese

1/2 teaspoon dried rosemary, crushed

2 eggs, beaten

2/3 cup milk

Directions:

Preheat oven to 400 degrees. In a large bowl, combine the cornbread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full. Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean when inserted near the center. Cool for 5 minutes before removing from pan to a wire rack.