Create Corn Muffins (with a Secret Surprise!)

Fall is my favorite time a year. I make a lot of soup and chili in the fall and nothing pairs better with these fall favorites like corn muffins. These super easy, and I mean super easy, muffins are a family favorite, especially when they are still warm from the oven.

Cranberry Corn Bread Muffins

This recipe makes one dozen muffins but can be easily doubled.

Ingredients:

2 Boxes of Jiffy Corn Muffin Mix

2 Eggs

2/3 Cup Milk

1 Can Jellied Cranberry Sauce (whole cranberry sauce can be used as well.)

Preheat the oven to 400 degrees.

Step One: Mix the muffin mix, eggs and milk in a bowl until combined. Mix will be lumpy. Allow to sit for a few minutes. This makes for a larger crown on the muffin. Line the muffin pan with cupcake liners while you wait.

Step Two: Add a small drop of muffin mix to each cupcake liner and smooth with a spoon to cover the bottom of the liner.

Step Three: Add a tablespoon of cranberry sauce to each cupcake liner.

Step Four: Cover cranberry sauce with remaining corn muffin batter.

Step Five: Bake in the oven for 15 minutes at 400 degrees on middle rack.

Step Six: Enjoy while still warm and make sure that you share, especially to those who will be super excited to find the yummy surprise inside!