done

Makes (10 muffins) ( recipe is adapted from iowagirleats.com )

I had a couple of boxes of Jiffy mix that needed to be used up and these can't be much easier to make. I like big muffins, so mine made 10. If you want them smaller, though, you can probably get up to 24; you'll just have to adjust the cooking time.

I wanted to eat muffins with a strong scent of black pepper.My elementary school aged son also enjoyed this.You could also roughly dice the bacon. It's okay if the potatoes are still somewhat hard after microwaving. They taste better if you let them sit for a little while to allow the flavors to sink in.Even without the potatoes, you could still make a spicy muffin. For 6 muffins. Recipe by Yumi`s cafe

Most of the traditional muffin recipes were too grainy and gritty. I wanted a muffin that was moist and light.

Using Ajinomoto brand's mayonnaise, I was able to cut the calories by 55%. Instead of butter, I used a low calorie margarine. You can't really taste the mayonnaise, but it adds a wonderful fluffy texture to the finished muffins. I really suggest you try it out.Of course you can eat these hot out of the oven, but if you wait a day, the flavor will be even better. Recipe by Fururan

We gonna try one to see how it goes. Take a leftover day old corn muffin and stuff it with some goodness. Well it turned out great you can do this with just about anything. You can make it sweet or savory.

I so cheated and used jiffy cornbread mix and added in some blueberries. I used a muffin pan and not an 8X8 . I also used some leftover mix, and cooked some in the solar oven... see other recipe for that one.

Daughter No. 1 requested these for a Thanksgiving side so I thought I'd post this recipe today. Also goes great with soup and/or salad, stews, chili, BBQ, fried chicken...You can add 1/2 a cup of frozen corn and/or a couple of Tablespoons of chopped jalapeños if you like.Very lightly sweet, moist and yummy. Hope you enjoy. :)

This recipe came about as a result of a mistake!!My husband went to the supermarket to do the shopping, and instead of getting canned “whole kernel corn” for the salad—since the pictures on the cans look the same and only the name is different—he picked up “cream style sweet corn”. I had never seen or tried it before; in Spain, we don’t have it or use it for anything, so I thought I’d try making some muffins with it!The result… Spectacular! They turn out super soft and have a really delicious flavor!I’ve made them several times already because we loved them! So if you have sweet corn cream at home and want to try this recipe, I encourage you to go for it—it’s really easy!

Goes great with a nice cup of dark roast coffee in the morning!

These little guys are beautiful and easy to make. I blitz the bacon, onion and zucchini in my food processor which cuts prep time right down. Great with soup or on their own for a quick lunch. Warm in microwave for 1 min if cold and enjoy!