Jiffy Corn Muffin Mix (8.5 oz)
Contains bioengineered food ingredients. 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. www.jiffymix.com. Follow our social pages. Facebook. Instagram. Additional recipes at: www.jiffymix.com. Contact us at: 800-727-2460 Mon - Fri 8:00 am - 4:30 am EST. Packaged in recycled paperboard. Made in the USA. • Chelsea Milling Company, Chelsea Milling Company,201 W. North St.,Chelsea,MI,48118 • Packaging: Reusable
Ingredients: Wheat Flour, Degermed Yellow Corn Meal, Sugar, Lard (Hydrogenated Lard BHT and Citric Acid Preservatives), Contains Less than 2% of: Baking Soda, Tricalcium Phosphate, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Salt, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Wheat Starch Contains: Wheat
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.
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