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    You are in: Home / Recipes / Jiffy Corn Muffins Mix Clone Recipe
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    Jiffy Corn Muffins Mix Clone

    Jiffy Corn Muffins Mix Clone. Photo by 2Bleu

    1/5 Photos of Jiffy Corn Muffins Mix Clone

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Wheres_the_Beef?'s Note:

    Sometimes a recipe will call for a box of Jiffy Corn Muffin Mix. Here's a clone recipe you can make at home. If another recipe calls for a box of corn muffin mix, leave out egg and milk from this recipe. This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix. Makes 1-1/2 cups dry muffin mix.

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    Ingredients:

    Serves: 6

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk.
    2. 2
      Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
    3. 3
      Combine above mixture with egg and milk and mix well. Batter will be slightly lumpy. For best rise, let batter rest for 3 or 4 minutes. Stir once or twice after rest.
    4. 4
      Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.

    Ratings & Reviews:

    • on March 14, 2012

      55

      Vegan version: used whole white wheat flour, just 2 T sugar, 1 tsp baking powder, egg replacement made with 1T ground flax seed 3 T water allowed to sit for 10 or 15 minutes, and 1/2 c vanilla soy milk up to 1/4 c water. Splendid! I am a long time user of jiffy mix and this makes a tasty replacement in our new vegan lifestyle.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2011

      I made this tonight using a self-rising cornmeal mix that contained flour but no sugar (because I did not have straight yellow cornmeal on hand). I added the amount of sugar called for in the recipe. I also had to add a little extra milk to make the batter suitable for plain cornbread. Other than these changes, I made the batter as directed and baked it at 400 degrees for a little less than 20 minutes. As others have said, it had a really nice texture. It was softer, moister, and less crumbly than Jiffy cornbread. The only thing I might change next time other than making it completely from scratch is to add just a little bit more sugar. After making this tonight, I see absolutely no reason (besides laziness) to ever buy Jiffy mix again. Thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2010

      55

      Great recipe, I found the batter quite thick which made it hard to separate, but they look and taste wonderful. I ate Jiffy Mix a lot growing up, but of course you can't find it here in Germany. I made it to go along with chili but I think I would make it in future as well for breakfast and snacks.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)

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    Nutritional Facts for Jiffy Corn Muffins Mix Clone

    Serving Size: 1 (59 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 173.6
     
    Calories from Fat 56
    32%
    Total Fat 6.3 g
    9%
    Saturated Fat 1.2 g
    6%
    Cholesterol 32.9 mg
    10%
    Sodium 300.8 mg
    12%
    Total Carbohydrate 25.9 g
    8%
    Dietary Fiber 1.1 g
    4%
    Sugars 6.4 g
    25%
    Protein 3.7 g
    7%

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