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Red River Relish Cornbread Muffins

6 tsp oil
1½ cups cornmeal
1½ cups flour
6 tsp baking powder
2 eggs
¾ tsp salt
4½ tbsp oil
1½ cups milk
¾ cup Red River Relish Original
¾ cup peach jam

Preheat oven to 400 degrees.

Place ½ tsp oil in each section of a 12-cup large-muffin tin.

Place dry ingredients in large mixing bowl; mix well. Add eggs and oil to dry mixture. Slowly add milk until mixture is not too thick and not “runny.”

Place 2-3 tbsp cornmeal mixture into each muffin section; make a well and add 1 tbsp Red River Relish and 1 tbsp peach jam. Top off with 1-2 more tbsp cornmeal mixture, sealing edges and completely covering preserves.

Bake 20 minutes or until browned.

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