Mini bites of authentic southwest flavor.  Try baking our Jalapeno & Cheddar Corn Bread in little muffin tins.

You Will Need:
1 Box Firenza Jalapeno & Cheddar Corn Bread Mix
1 cup milk
2 eggs
1/2 cup oil or melted butter

1. Heat oven to 350°. While oven is pre-heating, grease 8″x8″x2″ baking pan.

2. Blend milk, eggs, oil and mix together in a large bowl. Stir until moistened, about 30 seconds.

3. Spoon batter into 24 mini muffin cups about ¾ full.

4. Bake 13-17 minutes. Remove from oven. Let cool before serving.

tags: corn bread - jalapeno - cheddar - cornbread muffin - mini muffin - recipe

You can call them little cupcakes if you want, but we call them mini bites of chocolate ecstasy. This recipe will make 24 mini cupcakes enough for a whole party if you can keep them from being eaten as soon as they’re out of the oven. 

You Will Need:
1 Box Firenza Chocolate Ecstasy Cake Mix
1/2 cup milk
1/2 cup oil
2 eggs 

1. Heat oven to 350°. 

2. Beat eggs, milk, oil and cake mix together in a large bowl at low speed for about 30 seconds. Scrape bowl. Beat 3 more minutes at low speed, or stir by hand. 

3. Spoon batter into 24 mini muffin cups about ¾ full. 

4. Bake 15-18 minutes or until toothpick inserted in center of cake pulls out clean. Remove from oven. 

5. Cool 15 minutes before eating. Cool completely before frosting (optional).     

tags: cupcakes - chocolate cupcakes - cake - chocolate cake - mini cupcakes - recipes