Cornmeal Muffins

15 min

12 servings

Ingredients

  • 1 pkg Pancake & Waffle Mix
  • 3⁄4 cup medium-grind cornmeal
  • 4 tsp 3 Onion Dip Mix or CCB Dip Mix or Herb & Garlic Dip Mix
  • 1 tbsp sugar
  • 1⁄4 tsp salt, optional
  • 3⁄4 cup milk, your choice
  • 3 tbsp oil, + more for greasing pan
  • 1 egg

Preparation

  1. Generously oil two Muffin Makers.
  2. In a bowl, whisk mix with cornmeal, dip mix, sugar, and salt (if desired).
  3. Whisk in milk, 3 tbsp oil, and egg, just until mixed.
  4. Divide into muffin wells, filling two-thirds full. Sprinkle with toppings (if desired).
  5. Working in two batches, microwave on high, 2 min and 30 sec. Rest in pan 5 min; invert onto wire rack to cool. Or bake in preheated 350° F oven, 16–18 min. Cool in pan 10 min; unmold.

Nutritional Information

Per serving(1 muffin): Calories 130, Fat 4.5 g (Saturated 0.5 g, 0 0 g), Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 21 g (Fiber 1 g, Sugars 3 g), Protein 2 g.