We believe everyone should be able to enjoy the classic taste of Jiffy corn muffins. That’s why we created Jiffy Vegetarian Corn Muffin Mix—a plant-based version of the mix families have loved for generations. It bakes up with the same sweet flavor and golden, crumbly texture as the original, and every recipe made for our classic mix works just as beautifully with this vegetarian mix. At Jiffy, we know corn muffins—and we’re proud to make tradition accessible to more tables, one batch at a time. 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 Directions: Cornbread (Johnny Cake): Preheat oven to 400 degrees F. Prepare as directed for Corn Muffins except pour batter into greased 8 inch square pan. Bake 16 – 20 minutes. Vegetarian Corn Muffins: Yield 6 muffins. 1 pkg. Jiffy Vegetarian Corn Muffin Mix. 1 Egg (substitutes may be used. See below for alternatives). 1/3 cup milk (substitutes may be used. See below for alternatives). Preheat oven to 400 degrees F. Grease muffin pan or use paper baking cups. Stir ingredients together. 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. Plant-Based Ingredient Alternatives: Milk Substitutes: 3 tbsp. aquafaba (recommended for best results)(canned chickpea liquid) or 1/3 cup unsweetened applesauce. Warnings: Contains: wheat., Do not eat raw batter, dough or mix.
