MI ARROZ RICE SEASONING MIX RECIPES

Steps:

• Line a 12-cavity muffin tin with paper liners, or grease the cavities with butter. Heat the oven to 400 degrees F. with a rack on the middle level.
• In a medium bowl, whisk together the flour, corn meal, sugar, baking soda, baking powder, and salt.
• In a large bowl, whisk the eggs until fully combined. Add the tomato soup, butter, and lemon juice, and whisk to combine. Stir in the Parmesan cheese.
• Fold the dry ingredients into the wet ingredients and stir with a rubber spatula until all of the flour has been incorporated, but do not over mix.
• Fill the muffin cavities 3/4 full with the batter. Bake the muffins for 18 minutes, until a toothpick comes out almost clean.
• Let the muffins cool in the pan for 10 minutes before removing them to a wire rack.
• Serve warm or at room temperature.

Steps:

• Line a 12-cavity muffin tin with paper liners, or grease the cavities with butter. Heat the oven to 400 degrees F. with a rack on the middle level.
• In a medium bowl, whisk together the flour, corn meal, sugar, baking soda, baking powder, and salt.
• In a large bowl, whisk the eggs until fully combined. Add the tomato soup, butter, and lemon juice, and whisk to combine. Stir in the Parmesan cheese.
• Fold the dry ingredients into the wet ingredients and stir with a rubber spatula until all of the flour has been incorporated, but do not over mix.
• Fill the muffin cavities 3/4 full with the batter. Bake the muffins for 18 minutes, until a toothpick comes out almost clean.
• Let the muffins cool in the pan for 10 minutes before removing them to a wire rack.
• Serve warm or at room temperature.