1 1/2 cups chopped California ripe olives
1 8-ounce package yellow cornbread mix*
1 2-ounce package slivered almonds (lightly toasted)
1/3 cup sweet orange marmalade**
Servings: 12 / Yield: 12 muffins
Measure chopped olives and reserve. Prepare cornbread batter according to package directions. Add reserved olives and remaining ingredients. Stir well. Portion into muffin pans treated with non stick spray. Bake according to package directions, increasing baking time approximately 5 minutes. Bake until muffins are puffed, golden and springy to the touch. Cool on wire rack for several minutes before removing from muffin pan(s).
Notes: *Jiffy & trade
**Smucker's & trade
1 8-ounce package yellow cornbread mix*
1 2-ounce package slivered almonds (lightly toasted)
1/3 cup sweet orange marmalade**
Servings: 12 / Yield: 12 muffins
Measure chopped olives and reserve. Prepare cornbread batter according to package directions. Add reserved olives and remaining ingredients. Stir well. Portion into muffin pans treated with non stick spray. Bake according to package directions, increasing baking time approximately 5 minutes. Bake until muffins are puffed, golden and springy to the touch. Cool on wire rack for several minutes before removing from muffin pan(s).
Notes: *Jiffy & trade
**Smucker's & trade