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.
2 Boxes of Jiffy Corn Muffin Mix
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!