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, Wheat Starch, Niacin, Dextrose, Tricalcium Phosphate, Reduced Iron, Corn Starch, Thiamine Mononitrate, Riboflavin, Natural Flavor, Folic Acid, Silicon Dioxide.
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 side panel for alternatives. Vegetarian Cornbread (Johnny Cake): Prepare as directed for corn muffins except pour batter into greased 8 inch square pan. Bake 20-25 minutes. 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.
Always refer to the actual package for the most accurate information