Chipotle Pineapple Corn Muffins made with “JIFFY” Sweet Cornbread & Muffin Mix.
| 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. | 6 | Blend on low speed* for 1 more minute. |
| 2 | Pour water into mixing bowl. Add Sweet Cornbread & Muffin Mix. | 7 | Scale into greased or paper-lined pan. |
| 3 | Blend on low speed* for 1 minute. | 8 | Combine coarse sanding sugar and ground chipotle chili pepper. Top generously with chipotle sugar. |
| 4 | Stop mixer. Scrape bowl and paddle. | 9 | Bake according to the table below. |
| 5 | Add chipotle peppers to mixing bowl. | 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 6 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. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
