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Whoever invented the muffin pan is a genius. In my mind muffins are one of those perfect foods that you can make work for any meal, from breakfast to dessert and everything in between. Anything goes – egg and bacon muffins, meatloaf muffins, decadent cupcakes. Perfect portable packages.
Bonus? Kids love muffins in all forms, too.
I always have at least one batch of muffins stashed in my freezer for quick breakfasts, snacks, or dinner accompaniments. I’m always on the lookout for new things to add to muffins, and I’m happy to have come up with a recipe for a savory muffin that works at any meal.
These are great with eggs at breakfast, a salad at lunch, and a meaty bowl of chili at dinner. Whole wheat flour and cornmeal help make them hearty, and a kick of flavor comes from a packet of dip mix.
Now, I hadn’t tried dip mixes in years, but I have fond memories of them from high school and college parties, where none of us knew how to cook and chips & dip was one of our main food groups.
Turns out? Hidden Valley Ranch Garden Green Onion dip mix is a great way to kick up a muffin recipe.
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1 packet Hidden Valley Ranch Garden Green Onion Dip Mix
- 2 eggs
- 1 cup milk
- 5 tablespoons butter, melted
- 1/2 cup shredded cheese
- Preheat oven to 350°F and grease a muffin pan.
- Whisk together dry ingredients in a large bowl. In a medium bowl, beat eggs until frothy and stir in milk. Add small amounts of milk mixture to the melted butter if it needs cooling down, then pour butter into milk mixture.
- Pour into the dry ingredients and stir until flours are fully incorporated. Add in the cheese. The batter should be thick.
- Fill muffin cups 2/3 to 3/4 full. Muffins should rise while baking and not spill out.
- Bake for 15 minutes.