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Jiffy Corn Muffin Mix
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Jiffy Corn Muffin Mix
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About
Highlights
Egg Free
Fish Free
Milk Free
Peanut Free
Shellfish Free
Soy Free
Treenut Free
Details
America's favorite. Quality and value since 1930. Great products since 1930. Thank for trying Jiffy! We've been making great muffin and baking mixes since 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. Packaged in recycled paperboard.
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.
Directions
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 cup 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.
Add egg and milk.
Press here tear back.
Warnings
Contains: wheat
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 4.5g7%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 340mg14%
- Total Carbohydrate 28g9%
- Dietary Fiber 2g8%
- Sugars 8g
- Protein 2g
Highlights
Egg Free
Fish Free
Milk Free
Peanut Free
Shellfish Free
Soy Free
Treenut Free
Details
America's favorite. Quality and value since 1930. Great products since 1930. Thank for trying Jiffy! We've been making great muffin and baking mixes since 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. Packaged in recycled paperboard.
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.
Directions
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 cup 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.
Add egg and milk.
Press here tear back.
Warnings
Contains: wheat
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