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Ranch Cornbread Muffins

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Ranch Cornbread Muffins
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6
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Combine buttermilk ranch dressing and shortcut cornbread in this easy and delicious muffin recipe.

Ingredients

1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/2
cup buttermilk ranch dressing
1/3
cup milk
2
tablespoons butter or margarine, melted
1
egg
Sliced jalapeño chiles, if desired

Directions

  • 1 Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups.
  • 2 In large bowl, stir cornbread mix, dressing, milk, melted butter and egg until just combined (do not overmix). Divide batter among muffin cups. Top each muffin with a jalapeño slice.
  • 3 Bake 16 to 18 minutes or until baked through and lightly golden on top. Serve warm.
Tips  

Serve cornbread muffins with Progresso™ chili for a quick and hearty meal.

You can also bake this cornbread in an 8-inch round or square pan; be sure to spray the pan lightly with cooking spray first.

Nutrition Information 
No nutrition information available for this recipe
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