Ingredients
2
pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
2/3
cup milk
1/4
cup margarine or butter, melted
2
eggs
4
medium green onions, chopped (1/4 cup)
Preparation
Heat oven to 400°F. Grease divided scone pan with shortening. Make muffin mixes as directed on pouch, using milk, margarine and eggs. Stir in onions. Spoon evenly into each wedge of pan.
Bake 15 to 17 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.
