Jiffy Corn Muffin 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.

Photo by Addie P.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • # 2/3 cup all-purpose flour

  • # 1/2 cup yellow cornmeal

  • # 3 tablespoons granulated sugar

  • # 1 tablespoon baking powder

  • # 1/4 teaspoon salt

  • # 2 tablespoons vegetable oil

  • # 1 egg

  • # 1/3 cup milk

Directions

1. Preheat oven to 400°F Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. 2. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. 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. Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins. REVIEWS: We really enjoyed this, very close to Jiffy Mix. I added a bit of additional liquid to make it thinner and pourable, as it was a very thick mixture, but it came out just fine. This is a great little recipe. I use it whenever Jiffy mix is called for in a recipe, and it never disappoints! My now go to muffin and cornbread recipe. I add 1/2 cup milk for cornbread. Great recipe, I found the batter quite thick which made it hard to separate, but they look and taste wonderful. I used this in a recipe that called for Jiffy cornbread mix and it worked just great. Thank you for posting. These are better than Jiffy! The flavor is the same, but the texture is better. They do not fall apart and crumble like Jiffy muffins do. I love them, and will never buy another mix since these are just as easy and I like them better.

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