Jiffy Corn Muffins Mix Clone

"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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photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by 2Bleu photo by 2Bleu
photo by 2Bleu photo by 2Bleu
photo by 2Bleu photo by 2Bleu
photo by Wheres_the_Beef photo by Wheres_the_Beef
Ready In:
25mins
Ingredients:
8
Yields:
6 muffins
Serves:
6
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ingredients

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directions

  • Preheat oven to 400°F Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk.
  • Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
  • 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.
  • Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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.
     
  4. My now go to muffin and cornbread recipe,add 1/2 cup milk for cornbread.
     
  5. Made this up as mixes to use later and stored in plastic containers. All I needed was to add the egg, milk & oil. First time I used the pre-measured mix I made pancakes. I used the recipe off the side of the Jiffy box for pancakes- added 1 egg, 2 T Canola oil and 3/4 c milk. The best pancakes ever, very light with a lot of flavor. This mix replaces the Jiffy boxes in my pantry. Thanks Antilope for sharing.
     
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Tweaks

  1. 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.
     

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