Made with "JIFFY" Sweet Cornbread & Muffin Mix.
This Recipe Uses:
"JIFFY" Sweet Cornbread & Muffin Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
"JIFFY" Sweet Cornbread & Muffin Mix | 2½ lb | 5 lb |
Water | 2 cups (16 oz) | 4 cups (1 quart) |
Chipotle Peppers, canned, chopped | 1/2 cup (4 oz) | 1 cup (8 oz) |
Pineapple Preserves | 1 cup (12 oz) | 2 cups (1 lb 8 oz) |
CHIPOTLE SUGAR | ||
Coarse Sanding Sugar | 6 Tbsp (3 oz) | 3/4 cup (6 oz) |
Chipotle Chili Pepper, ground | 1 tsp | 2 tsp |
INSTRUCTIONS | |
1 | Use a mixer with paddle attachment. |
2 | Pour water into mixing bowl. Add Sweet Cornbread & Muffin Mix. |
3 | Blend on low speed* for 1 minute. |
4 | Stop mixer. Scrape bowl and paddle. |
5 | Add chipotle peppers to mixing bowl. |
6 | Blend on low speed* for 1 more minute. |
7 | Scale into greased or paper-lined pan. |
8 | Combine coarse sanding sugar and ground chipotle chili pepper. Top generously with chipotle sugar. |
9 | Bake according to the table below. |
10 | Once muffins have cooled: Mini muffin: top with 1/4 tsp pineapple preserves before serving. Standard muffin: top with 1/2 tsp pineapple preserves before serving. |
PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
Standard muffin | #20 scoop (1.9 oz) | 350°F for 11 – 14 minutes | 400°F for 16 – 19 minutes | 62 |
Mini muffin | #60 scoop (0.6 oz) | 350°F for 8 – 10 minutes | 400°F for 10 – 12 minutes | 196 |
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
Baking time may vary depending on the oven and oven load.