Copycat Jiffy Corn Muffin Mix
Keep this homemade Jiffy corn muffin mix on hand, ready to add to your favorite recipes.
Servings: 6 servings
Calories: 168
Ingredients
Muffin Mix
- ⅔ cup all purpose flour
- ½ cup yellow cornmeal (I used medium grind)
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- 2 Tablespoons oil *
Cornbread Muffins
- 1 egg
- ⅓ cup milk
Instructions
To Make Muffin Mix
- Whisk together flour, cornmeal, sugar, baking powder, and salt.
- Add oil, and mix until combined thoroughly, and there are no lumps. Store in a mason jar or zip top bag.
To Make Cornbread Muffins
- Preheat oven to 400°F. Grease muffin tin (I use butter).
- Mix together muffin mix, egg, and milk until well combined.
- Allow batter to rest about 3 minutes. Stir a couple times, then divide evenly between 6 wells in the muffin tin (I use a 3 Tablespoon cookie scoop).
- Bake 14-18 minutes, or until golden brown.
Notes
- Use Muffin Mix in place of one box of Jiffy Mix.
- *Can omit oil and add when baking, however, if using the Muffin Mix for other recipes, must remember to add 2 Tablespoons of oil.
- Easily doubled or tripled. Use about 1 ½ cups Muffin Mix to make muffins or in place of one box of Jiffy Mix.
- Store cornbread muffin mix in an airtight container at room temperature for 3 months. Remember to label the date and time of expiry.
- Nutrition information is for Muffin Mix only.
Nutrition
Calories: 168 | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 100mg | Potassium: 260mg | Fiber: 2g | Sugar: 6g | Calcium: 90mg | Iron: 1mg