butter 1 medium onion, chopped 4 eggs 2 cups fresh or frozen broccoli (thawed), chopped 1 cup cottage cheese 1/4 cup milk Directions. Use a paring knife to remove each muffin, flipping it to reveal the caramelized pineapple before placing on a plate. Ingredients 2 (7. JIFFY Vegetarian Corn Muffin Mix or 2 pkgs. Evenly divide the cornbread mixture among the muffin cups, filling each three-quarters of the way full.īake for 15 minutes. Stir in the egg, then add the flour, granulated sugar, baking powder, kosher salt and baking soda and mix until just incorporated.Īdd 2 to 3 pieces of the pineapple to the bottom of each muffin cup. Whisk in the buttermilk, stirring until smooth. Add the pineapple, stir to coat and cook until the liquid has nearly evaporated and the caramel has deepened in color, about 7 minutes.įor the muffins: Meanwhile, working quickly, whisk the boiling water into the cornmeal in a large bowl until you get a stiff mash. Grease a 12-cup muffin pan with cooking spray.Ĭombine the brown sugar, butter, allspice, kosher salt and cinnamon in a skillet over medium-low heat and cook until bubbling. Beat the eggs and oil with a wooden spoon until well combined. ![]() In separate bowl, beat eggs and stir into casserole. Pour butter, both kinds of corn, sour cream and eggs into a large bowl. JIFFY Corn Muffin Mix 1/2 cup margarine or butter, melted 1 can (83/4 oz) whole kernel corn, drained 1 can (81/4 oz) cream style corn 1 cup sour cream 2 eggs Pour margarine or butter and corn into 10 round ungreased microwave safe dish. Mix well and transfer the batter into the prepared pan or cast-iron skillet. Coat a 13- x 9-inch baking dish with nonstick cooking spray. 1 cup sour cream (8 ounces) 1/2 cup butter, melted (1 stick, 4 ounces) 2 eggs (large) Directions: Preheat the oven to 375° and lightly grease a 1 ½ 2 quart casserole dish with butter. ![]() For the pineapple: Preheat the oven to 450 degrees F. In a large mixing bowl, add 17 ounces of Jiffy corn muffin mix, 3 large eggs, ¾ cup buttermilk, ½ cup sour cream, 4 ounces diced jalapeños, ¼ cup diced red bell pepper, ¼ cup butter, and 1 cup grated cheddar cheese (optional).
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