** Recipe from Stephanie Cooks **
* 2 (8.5 oz) boxes Jiffy corn muffin mix
* 1 (18 oz) box butter OR yellow cake mix
* 5 eggs
* 2/3 c. milk
* 1 1/3 c. water
* 1/2 c. butter, softened
Heat oven to 350. Combine all of the dry ingredients, mixing well. Add the wet ingredients, stirring until just combined. Pour into well greased muffin tins or mini loaf pans. Bake about 30 minutes, until golden and a toothpick inserted in the center comes out clean. Allow to cool in the pan. Then remove to a wire rack. Store in an airtight container.
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