bread, potluck, sides

Rosemary & Mozzarella Corn Muffins

Rosemary and mozzarella corn muffins
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My riding club had a horse show a few weeks ago. Several chapters of the club get together for the show, and we usually have a chili potluck lunch. I signed up to bring a crock pot of chili and some cornbread. I was scrambling to get everything together for the show (for me and my horse) the day before, so I didn’t get started on these until almost 9pm. My original plan was to make jalapeno cheddar cornbread because the others who signed up were going to bring sweeter varieties. That was a great plan until I realized I was out of cheddar cheese. I didn’t feel like running to the store because it was already late and I had to get up around 5:00 the next morning. I had mozzarella cheese, so I thought a rosemary mozzarella variety would be good. I made these as mini muffins for easier handling at the horse show.

Rosemary & Mozzarella Corn Muffins

A new twist on corn muffins using Jiffy mix
Prep Time5 mins
Cook Time20 mins
Resting Time4 mins
Total Time29 mins
Course: Side Dish
Keyword: corn muffins, cornbread
Servings: 6 servings

Equipment

  • Muffin tin

Ingredients

  • 1 box Jiffy corn muffin mix
  • 1 egg
  • cup milk
  • ¼ tsp garlic powder
  • ½ tsp parsley
  • 1 tsp rosemary
  • ½ cup shredded mozzarella cheese

Instructions

  • Preheat oven to 400°.
  • Line muffin tin with baking cups.
  • Combine dry ingredients in a bowl.
  • Add milk and egg. Stir all ingredients together. It will be a bit lumpy.
  • Let the batter rest for about 4 minutes, then stir.
  • Fill each muffin cup ⅔ of the way full.
  • Bake for about 15-20 minutes until the tops are golden brown.

Notes

Jiffy is a registered trademark of Chelsea Milling Company. 

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