Sunshine Muffins

If like me you don’t really care for corn bread because it’s gritty, try these muffins. They use a cake mix and a corn bread mix so they are less gritty and somewhat sweeter than regular corn muffins. Be careful with the cake mix. The recipe calls for a 9 oz cake mix. I luckily realized at the last minute that I bought an 18 oz mix. I used half and can save it for the next time I make these muffins! This recipe is from Taste of Home's Fast Fixes with Mixes.

Sunshine Muffins

2 eggs
½ cup water
1/3 cup milk
2 tablespoons vegetable oil
1 package (9 oz) yellow cake mix
1 package (8 ½ oz) corn bread/muffin mix

In a bowl, combine the eggs, water, milk, and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire rack.
Yield: 14 muffins

Changes and Shortcuts: Accidentally bought a cake mix with pudding in it. I used it anyway and the muffins were great.

Results: Good muffins, easy to make!

Keeper? YES!

Broccoli-Cheese Corn Bread

This recipe is from the Taste of Home’s Fast Fixes with Mixes book. I’m not a fan of corn bread, but this one has lots of flavor—and lots of stuff in it to really make it tasty.

Broccoli-Cheese Corn Bread

4 eggs
½ cup butter melted
¾ teaspoon salt
1 package (8.5 oz) corn bread/muffin mix
1 package (10 oz) frozen chopped broccoli, thawed and drained
1 cup (4 oz) shredded cheddar cheese
1 medium onion, chopped

In a bowl, combine eggs, butter and salt. Stir in corn bread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11’ X 7’ X 2’ baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Slice and serve warm. Yield: 12 servings. Note: to make muffins instead of bread, fill greased muffins cups three fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Yield: 1 ½ dozen.


Changes and shortcuts:
I thawed the broccoli the night before then placed it in a bowl lined with paper towel in the refrigerator. By the time I got home from work, the broccoli was ready to be cooked. Since I was chopping onion for the soup the night before, I also chopped the onion for the corn bread. I put a little less onion than the recipe calls for as we have someone who dislikes onions in the family. The 11 X 7 pan seemed awfully big, so I used an 8 X 8 pan.

Results:
Very good. I plan to make muffins the next time!

Keeper? YES!