Jiffy Corn Muffin Mix

Jiffy Corn Muffin Mix


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Add egg and milk. Quality value since 1930. America's favorite. Thanks for trying Jiffy Corn Muffin Mix. We've been making great muffin and baking mixes since the 1930's. So, when you are looking for delicious muffins, think Jiffy! - Howdy Holmes, president Chelsea Milling Company. Made in the
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Wheat Flour, Degerminated Yellow Corn Meal, Sugar, Animal Shortening (Contains one or more of the following: Lard, Hydrogenated Lard, Partially Hydrogenated Lard), contains less than 2% of each of the following: Baking Soda, Sodium Acid Pyrophosphate, Salt, Monocalcium Phosphate, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid.


Do not eat raw batter, dough or mix. Corn Muffins (Yield 6-8 muffins depending on size): 1 pkg Jiffy Corn Muffin Mix; 1 egg; 1/3 cup milk. Preheat oven 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 2/3 full. Bake 15-20 minutes or until golden brown. Cornbread (Johnny Cake): Prepare as directed for Corn muffins except pour batter into greased 8 inch square pan. Bake 20-25 minutes.

Always refer to the actual package for the most accurate information