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slide 1 of 5, Jiffy Vegetarian Corn Muffin Mix, 8.5 oz
slide 2 of 5, Jiffy Vegetarian Corn Muffin Mix, 8.5 oz
slide 3 of 5, Jiffy Vegetarian Corn Muffin Mix, 8.5 oz
slide 4 of 5, Jiffy Vegetarian Corn Muffin Mix, 8.5 oz
slide 5 of 5, Jiffy Vegetarian Corn Muffin Mix, 8.5 oz
Jiffy

Jiffy Vegetarian Corn Muffin Mix

Vegetarian Corn Muffins: Yield 6-8 muffins depending on size. 1 pkg. Jiffy Vegetarian Corn Muffin Mix; 1 egg (Substitutes may be used); 1/3 cup milk (Substitutes may be used). Preheat oven to 400 degrees F. Grease muffin pan or use paper baking cups. Blend ingredients. 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 cups 2/3 full. Bake 15-20 minutes or until golden brown. See below for alternatives. Vegetarian Ingredient Alternatives: Egg Substitutes: 1/2 banana, mashed; 1 tsp. soy flour; 1 tsp. flax seed, ground; 1/4 cup white beans, pureed. Milk Substitutes: soy milk or almond milk. Vegetarian Cornbread (Johnny Cake): Prepare as directed for corn muffins except pour batter into greased 8 inches square pan. Bake 20-25 minutes.

Ingredients

Wheat Flour, Degerminated Yellow Corn Meal, Sugar, Vegetable Shortening (Palm Oil, Soybean Oil), Contains Less than 2% of Each of the Following: Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Salt, Tricalcium Phosphate, Wheat Starch, Niacin, Dextrose, Reduced Iron, Corn Starch, Thiamine Mononitrate, Riboflavin, Natural Flavor, Folic Acid, Silicon Dioxide.
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