Holiday Hot Pepper Jelly Muffins Recipe

Ingredients

1

                        pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix

1/3

cup milk

2

tablespoons margarine or butter, melted

1

egg

2

tablespoons canned chopped green chilies

About 3 tablespoons red hot pepper or green jalapeño pepper jelly

Preparation

Heat oven to 400°. Place mini-muffin paper baking cup into each of 15 small muffins cups, 1 3/4x1 inch.

Prepare muffin mix as directed on package, using milk, margarine and egg. Stir chilies into batter. Divide batter evenly among muffin cups. Top each with 1/4 teaspoon jelly; press jelly lightly into batter.

Bake 12 to 14 minutes or until golden brown. Immediately remove from pan. Top each muffin with additional 1/4 teaspoon jelly. Serve warm.

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