1 c. corn muffin mix
1/2 c. biscuit mix
1/4 c. finely chopped maraschino cherries, well drained
1 egg, well beaten
2/3 c. undiluted evaporated milk
2 tbsp. cooking or salad oil

Combine the mixes and cherries in a bowl; set aside. Blend the beaten egg thoroughly with the evaporated milk and oil. Add to dry ingredients; stir quickly and lightly until dry ingredients are barely moistened. Spoon batter into greased 2 1/2 inch muffin pan wells. Bake at 400 degrees for about 17 minutes or until golden brown. 14 muffins.