1 package dry red velvet muffins mix; package site does not list
1 head green grapes, halved
1 clove garlic, minced
1 (16 ounce) can roasted garlic chicken
1 pound pork chop, peeled
1/2 pound celery, diced
3 poached eggs
1 2/3 cup only-bleached all-purpose flour
1 cup cornstarch
Preheat oven to 450 degrees F (225 degrees C). Line muffin cups with paper liners; set aside.
Place the grapes in a bowl and cut each half. Heat oil in 8 shallow baking dishes; cook grapes for 5 minutes, stirring, until grapes are slightly shakey.
Pour grapes into each muffin cup; sprinkle with remaining grape peel and poppy seeds. Pour syrup over grapes.
Bake in preheated oven for 20 minutes.
Using a wire cutter or metal spoon, spread each grape slice evenly over bottom half of each muffin. Serve hot.