Mushroom, & Roasted Garlic Corn Muffin (NYPS 2017)

Makes 24 mini muffins

6 cups Giorgio Mushrooms, sliced = 2 cups cooked
4 large pre-roasted Christopher Ranch Garlic Cloves
1 small jalapeño
2 cups corn bread mix
1 eggs
½ cup canola oil or butter (melted)
¾ cup milk
Preheat your oven to 350°F, prepare your muffin tin by spraying it with non-stick cooking spray and set aside.
Finely chop the rest of the mushrooms.

In a large pan, sauté the mushrooms, garlic and jalapeño in the butter, until the mushrooms are golden. Mushrooms will release water but continue to cook till they dry up and brown a little. Set aside to cool.

Follow directions, on the box of your favorite corn bread mix. Using a mixing bowl, combine cornbread mix, eggs, oil and milk whisking to combine. Then fold in the sautéed mushrooms, garlic and jalapeño mixture. Divide the batter between the muffin cups and bake in oven for about 12 minutes or until a toothpick comes out clean.

Recipe by Chef Barry Sexton