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Jiffy Corn Muffin Copycat Recipe

Jiffy Corn Muffin Copycat Recipe


INGREDIENTS
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
3 Tablespoons white sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/8 cup canola oil
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1 egg
1/3 cup milk
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DIRECTIONS
- Combine first 5 ingredients in a bowl, mix well.
- Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
- If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
- To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray. Combine mix with egg and milk, mixing well. Fill muffin pan 1/2 full. Bake for 15-20 minutes.

 


Jiffy Corn Muffin Copycat Recipe
Nutrition Information
Jiffy Corn Muffin
Serving Size:
Amount Per Serving
Calories 1084.46
Calories from Fat 300.67
Total Fat
34.6g
Saturated Fat
3.6g
Trans Fat
0.0g
Cholesterol
216.7mg
Sodium
2119.3mg
Total Carbohydrate
169.6g
Dietary Fiber
4.9g
Sugars
42.7g
Protein
22.6g
Vitamin A 9%
Vitamin C 1%
Calcium 13%
Iron 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Change serving size to get new nutritional values
Serving Size: 
 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon