Hot Pepper Jelly Muffins
1 package Betty Crocker corn bread and muffin mix
1/3 cup milk
2 tablespoons margarine or butter, melted
1 egg
2 tablespoons canned chopped green chiles
3 tablespoons (or more as needed) red hot
pepper or green jalapeno jelly
Preheat oven to 400 degrees F. Place mini-muffin paper baking cups into each of 15 small muffin cups (1 3/4 x 1 inch).
Prepare muffin mix as directed on package, using milk, margarine and egg. Stir chiles into batter. Divide batter evenly among muffin cups. Top each with 1/4 teaspoon jelly; press jelly lightly into batter.
Bake for 12 to 14 minutes or until golden brown. Remove immediately from pan. Top each muffin with additional 1/4 teaspoon jelly.
Serve warm.
1 package Betty Crocker corn bread and muffin mix
1/3 cup milk
2 tablespoons margarine or butter, melted
1 egg
2 tablespoons canned chopped green chiles
3 tablespoons (or more as needed) red hot
pepper or green jalapeno jelly
Preheat oven to 400 degrees F. Place mini-muffin paper baking cups into each of 15 small muffin cups (1 3/4 x 1 inch).
Prepare muffin mix as directed on package, using milk, margarine and egg. Stir chiles into batter. Divide batter evenly among muffin cups. Top each with 1/4 teaspoon jelly; press jelly lightly into batter.
Bake for 12 to 14 minutes or until golden brown. Remove immediately from pan. Top each muffin with additional 1/4 teaspoon jelly.
Serve warm.
