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Copycat Jiffy Corn Muffin Mix

I am a fan of Jiffy Corn Muffin Mix but there is none in the cupboard. So, instead of making a trip to the stores during COVID season, I goggled copycat recipes and the one I include below seems to be the standard. It uses basic ingredients and is almost easy as it’s namesake. And, the homemade is light and fluffy – just like it’s namesake and is the perfect accompaniment to Senate Bean Soup. 

Copycat Jiffy Corn Muffin Mix    Makes 6 muffins / Equal to an 8.5 ounces box (1 ½ cups) of Jiffy Corn Muffin Mix

 

COPYCAT JIFFY CORN MUFFIN MIX


2⁄3 
cup all-purpose flour

1⁄ 2 
cup yellow cornmeal

1⁄3
 cup granulated sugar 

1 
tablespoon baking powder

1⁄2 
teaspoon salt

2 
tablespoons vegetable oil

                        

TO MAKE MUFFINS, add


1 
egg

1⁄3 
cup milk 

Optional additions: 

    1⁄2 
cup grated Cheddar cheese 

    2 
ounces canned chilies 

    1⁄4 
cup drained chopped pimiento 

    1⁄2 
cup chopped onion

  1. Combine first 5 ingredients in a bowl, mix well.
  2. To make Mis: Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. Note—If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
  3. To make Corn Muffins: Preheat oven to 400F, spray muffin pan with non-stick cooking spray.
  4. Combine mix with egg and milk, mixing well. Add any combination of optional ingredient if desired. 
  5. Fill each muffin cup about 1/2 to 3/4  full.
  6. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted in center comes out clean.
    Corn Muffins accompany Senate Bean Soup.
Recipe without photos . . . Copycat Jiffy Corn Muffin Mix    Makes 6 muffins / Equal to an 8.5 ounces box (1 ½ cups) of Jiffy Corn Muffin Mix

 

COPYCAT JIFFY CORN MUFFIN MIX


2⁄3 
cup all-purpose flour

1⁄ 2 
cup yellow cornmeal

1⁄3
 cup granulated sugar 

1 
tablespoon baking powder

1⁄2 
teaspoon salt

2 
tablespoons vegetable oil

                        

TO MAKE MUFFINS, add


1 
egg

1⁄3 
cup milk 

Optional additions: 

    1⁄2 
cup grated Cheddar cheese 

    2 
ounces canned chilies 

    1⁄4 
cup drained chopped pimiento 

    1⁄2 
cup chopped onion

  1. Combine first 5 ingredients in a bowl, mix well.
  2. To make Mis: Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. Note—If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
  3. To make Corn Muffins: Preheat oven to 400F, spray muffin pan with non-stick cooking spray.
  4. Combine mix with egg and milk, mixing well. Add any combination of optional ingredient if desired. 
  5. Fill each muffin cup about 1/2 to 3/4  full.
  6. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted in center comes out clean.

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