Prepare the corn muffins according to package directions.
Cook and stir onion in oil in large nonstick skillet over medium heat 3 minutes or until lightly browned.
Remove and keep warm.
Add beef strips, half at a time, to skillet.
Cook and stir 2 to 3 minutes.
Add barbecue sauce and onion and until hot. Place over corn muffins.
Makes 4 servings.
Serve with cole slaw.
ancho, garlic, salt, milk, and corn (if using), and mix until
Preheat oven to 425\u00b0.
Grease a 12-muffin tin with butter. Combine the dry ingredients in a large mixing bowl. In another bowl, combine the egg, buttermilk and oil, then blend with wire whisk.
Pour the egg mixture into the dry ingredients, stirring until blended.
Fold the blueberries into the batter.
Be careful not to overmix or the batter will turn blue.
Spoon the batter into greased muffin tin.
Bake for 20 minutes.
Serve the muffins warm with butter.
Preheat oven to 375 degrees.
Grease muffin pan (including top of pan -- these will be big muffins).
Mix egg, applesauce and muffin mix.
Stire in blueberries.
Spoon into muffin cups.
Bake for 20-25 minutes.
large mixing bowl, prepare corn muffins mix, egg and milk according
Fry bacon in a large skillet over medium-high heat until crisp, about 4 minutes.
Pour off all but 2 teaspoons drippings. Add white sauce directly from packet and stir into drippings until smooth and pasty.
Stir in remaining ingredients except muffins. Bring to a boil; reduce heat to medium and simmer, uncovered, 2 to 4 minutes until hot and thickened.
Meanwhile, toast muffins.
Top with chicken mixture.
In a large bowl, crumble corn muffins.
Add mayonnaise, green pepper, onion and celery.
Fold in tomatoes.
Salt and pepper to taste. Break fried, drained bacon into small pieces for topping.
ruit spread; serve with warm muffins.
Makes 1 dozen.
Combine first 5 ingredients in a bowl, mix well.
Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
OPTIONAL: To mix, add any combination of optional ingredients you prefer.
Combine mix with egg and milk, mixing well.
Fill muffin pan 1/2 full, bake for 15-20 minutes.
refrigerate for use w/muffins.
For Muffins: Preheat oven to 375
ups (12) - see not in recipe description.
Combine the flour
he eggs, butter, creamed corn and sweet corn to the polenta mixture
Preheat oven to 400 degrees.
Grease 12 medium-sized muffin cups or line with paper liners; set aside.
Combine dry ingredients in medium bowl.
Add combined egg, sour cream and apple juice concentrate, mix just until dry ingredients are moistened.
Gently stir in blueberries.
Spoon batter into prepared cups, filling each cup 3/4 full.
Bake 18 to 20 minutes or until golden brown.
Let stand in pan on wire rack 5 minutes.
Remove from pan and cool slightly.
Combine cream cheese, fruit spread and serve with warm muffins.
br>To make non-sweet muffins, such as bacon and cheddar
nto muffin cups.
Bake muffins 20 to 25 minutes until
est. Drizzle over completely cooled muffins.
These bake wonderfully and
cups of puree. Double recipe if you want to store
Bake according to mix or recipe directions.
Grate the corn off the cobs. (The original recipe said you could use frozen corn, but I don't think the results would be as good).
Add the baking powder and salt.
Preheat your oven to 425 degrees. Grease muffin cups (I used butter) and fill up about halfway with the corn mixture.
Bake for 25 minutes or until a toothpick comes out clean.