Aunt Sally’s Muffuletta Mix, Creole Tomato & Cajun Pecan Muffins

Ingredients (Serves 8)

• 1 packet of Jiffy Corn Muffin Mix or Glutino Corn Bread Mix for a Gluten Free Option
• 1 Egg
• 1/3 cup of milk
• 1 cup of Aunt Sally’s New Orleans Famous Muffuletta Mix
• ½ cup of grated Mozzarella cheese, or any combination of shredded Italian cheeses.
• One medium to large sized Creole Tomato (Substitute with a couple of small and firm Roma Tomatoes)  
• 1/3 cup of Aunt Sally’s Praline Cajun Pecans chopped coarsely for the top.                           

Utensils

• 1 Bowl
• 1 Wooden spoon
• 1 Tea spoon
• 8 Baking Cups (Double them or use the Aluminum and paper kind)
• 1 Muffin Tray of 12 or an 8x8 tin (Note: if you use the 8x8 you will need to cook the mix for 30-40 mins.)

7 Easy Steps

1. Heat oven to 400F for Jiffy Mix & 425F for Glutino Mix.
2. Place Corn Mix in bowl with egg, and 1/3 cup of milk and stir well.
3. Add 1 cup of Muffuletta in.
4. Add the ½ cup of cheese and mix lightly.
5. Chop up the Creole Tomato in to large dices. Place ¾ of them in the mix and stir in. Take the remaining and put them in the evenly in the baking cups, and scoop in the Mix.
6. Coarsely chop up the Aunt Sally’s Cajun Pecans and sprinkle on top of the muffin mix.
7. Put in the oven for 15-20 minutes (for baking cups)/30-40 minutes (for 8x8 tin) and enjoy when cooled or warm with butter.