Updated: Jan 4
This week, I will share 2 recipes that are great for breakfast, Muffins. You can also use these as a bread component for any meal.
1 1/2 boxes (8.5oz) Jiffy Corn Muffin Mix
2 cups Self-Rising Cornmeal Mix
1 1/2 cups Self-Rising Flour
2 tablespoons Baking Powder
2 3/4 cups Milk
1/2 cup Margarine, melted
1/2 cup All-Vegetable Shortening. melted
3 large Eggs
1/2 teaspoon Garlic, minced
Preheat oven to 400℉. Spray 3 (12 cup) muffin pans with cooking spray.
In a large bowl, stir together cornbread mix, cornmeal mix, flour, and baking powder. In a medium bowl, whisk together milk, margarine, shortening, eggs, and garlic. Pour milk mixture into flour mixture; stir until combined. Scoop about 1/2 cup of batter into each muffin cup. Bake until light brown, about 20 minutes. Let cool in pans for 5 minutes. Serve muffins warm.
Good Cooking, Good Eating and Good Living!!!