Mini Strawberry Banana Corn Muffin by Deborah Boykin
Ingredients
1 box Jiffy Cornbread Mix
1 over ripe Banana (I keep ripened bananas in freezer until needed, they are also good for making smoothies)
Strawberry Jam (I use Smuckers in squeeze bottle)
1 Egg
1/3 c Milk
Mini cupcake papers
Muffin tin
Pre-heat oven to 400*
Directions
Mix together the Banana, egg, and milk ; add cornbread mix until all powder is wet. Batter will be lumpy.
Fill papers 1/2 way. Put 1/2 teaspoon of jam on top of batter.
Bake for 8-10 minutes or desired browning has been achieved.
Serve warm or store in an airtight container
Enjoy
Ingredients
1 box Jiffy Cornbread Mix
1 over ripe Banana (I keep ripened bananas in freezer until needed, they are also good for making smoothies)
Strawberry Jam (I use Smuckers in squeeze bottle)
1 Egg
1/3 c Milk
Mini cupcake papers
Muffin tin
Pre-heat oven to 400*
Mix together the Banana, egg, and milk ; add cornbread mix until all powder is wet. Batter will be lumpy.
Fill papers 1/2 way. Put 1/2 teaspoon of jam on top of batter.
Bake for 8-10 minutes or desired browning has been achieved.
Serve warm or store in an airtight container
Enjoy
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