Elote Cornbread Muffins
Preheat oven to 375° F. Line a 12-cavity muffin pan with baking liners.
Place the mix, milk, vegetable oil and egg in a large bowl and whisk until just combined. Gently fold in the scallions, corn kernels and queso fresco.
Divide the batter evenly between the muffin cups, filling each 2/3 full. Transfer the pan to the middle rack of the oven.
Bake for 17-18 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Remove the pan from the oven. Allow to cool for 10 minutes. Carefully remove the muffins from the pan and transfer to a wire rack to cool completely before serving.