Ranch Cornbread Muffins Recipe

Ingredients

1

                        pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

1/2

cup buttermilk ranch dressing

1/3

cup milk

2

tablespoons butter or margarine, melted

1

egg

Sliced jalapeño chiles, if desired

Preparation

Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups.

In large bowl, stir cornbread mix, dressing, milk, melted butter and egg until just combined (do not overmix). Divide batter among muffin cups. Top each muffin with a jalapeño slice.

Bake 16 to 18 minutes or until baked through and lightly golden on top. Serve warm.

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