Aug 262019
 

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.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.