Round-up Valley Muffins #rsc

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1 (1 ounce) hidden valley original ranch seasoning mix
• 2 tablespoons granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 2 large eggs
• 1 cup buttermilk
• 3 tablespoons melted butter
• 1 cup thawed frozen corn or 1 cup drained canned corn
• 1 cup cooked finely diced baby carrots
• 1 1/2 cups cooked cleaned bay shrimp (canned ok)
• 2 tablespoons chopped fresh chives
• 2/3 cup favorite barbecue sauce
• 3/4 cup grated parmesan cheese
• butter-flavored nonstick cooking spray

Recipe

• 1 mix together the flour, seasoning mix, sugar, baking powder and baking soda in a large bowl. in another bowl, combine the eggs, buttermilk and melted butter. stir in the corn, carrots, shrimp and chives.
• 2 make a well in the dry ingredients and quickly add the moist ingredients, stirring briefly. batter will be lumpy.
• 3 spoon into greased muffin tins, filling them 2/3 full. top each with 2 teaspoons bbq sauce and 2 teaspoons parmesan cheese.
• 4 heat oven to 400° f, and place shelf in center of the oven.
• 5 bake until golden, cooked through (a toothpick inserted in the center should come out clean), 15-20 minutes. cool in the pans 5 minutes, then on a wire rack.
• 6 note: if any muffin tins are unfilled, fill them with water before baking the others.