Chipotle Pineapple Corn Muffin

Made with "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.