Otis Spunkmeyer's Spicy Cornbread Muffins

By á-170456

Ingredients

• 1 cup yellow cake mix
• 2 packages Jiffy cornbread mix
• 2 eggs beaten
• 1/2 cup sour cream
• 1/3 cup vegetable oil
• 1 teaspoon salt
• 1 tablespoon finely-diced jalapeño (canned jalapenos, remove seeds before dicing)
• 2 tablespoons finely-diced red bell pepper
• 2/3 cup milk

Details

Servings 6

Preparation

Step 1

Blend 1 cup cake mix, Jiffy mix, salt, eggs, and milk. Add sour cream and oil. Beat until batter is mixed and fairly smooth. Fold in peppers and mix through out.

Place in muffin cups or use little loaves tins the size of muffin cups, and bake in a preheated oven at 350 decrees for about 20 to 25 minutes until or done. Test with a toothpick.

Store in an air tight container.

This recipe yields about 6 muffins.