“JIFFY” Corn Muffin Mix

Product details

America’s favorite. Quality and value since 1930. Add egg and milk. Great products since 1930. Thank for trying Jiffy! We’ve been making great muffin and baking mixes since the 1930’s. So, when you are looking for delicious muffins, biscuits, desserts, or other great meal solutions, please think Jiffy! – Howdy Holmes, President Chelsea Milling Company.

Ingredients

Wheat Flour, Degerminated Yellow Corn Meal, Sugar, Animal Shortening (lard, Hydrogenated Lard, Tocopherols Preservative, Bht Preservative, Citric Acid Preservative), Contains Less Than 2% Of Each Of The Following: Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Salt, Wheat Starch, Niacin, Reduced Iron, Tricalcium Phosphate, Thiamine Mononitrate, Riboflavin, Folic Acid, Silicon Dioxide.

Warnings

Contains: wheat

Directions

Corn Muffins: Yield 6 Muffins. 1 pkg. Jiffy corn muffin mix. 1 egg. 1/3 cup milk. Preheat oven to 400 degrees F. Grease muffin pan or use paper baking cups. Stir: Ingredients together. Batter will be slightly lumpy. (For maximum crown on muffins let batter rest for 3 or 4 minutes, stir lightly before filling cups.). Fill: Muffin cups 2/3 full. Bake: 15-20 minutes or until golden brown. Cornbread (Johnny Cake): Preheat oven to 400 degrees F. Preheat as directed for corn muffins except pour batter into greased 8 inch square pan. Bake 16-20 minutes.

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Nutrition Facts