Round-Up Valley Muffins #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. A savory, delicious bite of shrimp, corn, carrots and chives in a muffin topped with your favorite BBQ sauce and grated parmesan cheese. a take-it-along with you meal!

• Ready In: 30 mins
• Serves: 16
• Yields: 16 Muffins

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

Directions

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.