Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Happy Jack Muffins




Source of Recipe


Internet


List of Ingredients




2 packages (6 1/2 ounces each) corn muffin mix
2/3 cup milk
1/4 cup butter or margarine, melted
2 eggs
3 tbsp French's Yellow Mustard
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeno pepper
1/4 cup finely chopped green onion


Recipe



1. Preheat oven to 400 F. Grease 12-cup muffin pan. Prepare corn muffin mix according to package directions using milk, butter and egg. Stir in mustard, cheese and onion. Do not over-mix.

2. Fill muffin cups using 1/4 cup batter for each. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Loosen muffins from pan; remove and serve warm or at room temperature.