1. Preheat oven to 400°F. Butter, or spray muffin tin thoroughly with cooking spray.
2. Drain corn reserving liquid; add to melted butter to measure 2/3 cup liquid.
3. Combine biscuit mix, dry milk and sugar. Stir in corn and cheese.
4. Add reserved liquid mixture and egg. Blend lightly.
5. Fill muffin cups 2/3 full. Bake 25 minutes. Remove from pan immediately.