jiffy corn muffin mix nutritional information

Jiffy corn muffin mix nutritional information free#

Frozen muffins will keep well for up to 3 months.

Want to keep them around longer? Freezer them! Place them in a freezer-safe bag, squeeze out the excess air, and seal.

Store at room temperature for up to two days, or in the fridge for a week.

Wrap leftover muffins in plastic wrap or place them in an airtight container.

Letting it cool in the tin will further its cooking, which may result in dry muffins.

Remove the muffins from the tin 1 to 2 minutes after baking.

You’ll know it’s done if the toothpick comes out clean or with a few dry crumbs sticking to it. Insert a toothpick into the center of a muffin.

Use‌ ‌the‌ ‌toothpick‌ ‌test‌ ‌to‌ ‌check‌ ‌for‌ ‌doneness.

Maple syrup is a great alternative to honey.

You can substitute Greek yogurt or cottage cheese for the sour cream.

You can use half-and-half instead of milk.

They won’t affect the texture of the muffins. In fact, don’t use a mixer – stick to a wooden spoon or whisk.

Do not over-mix the ingredients, otherwise, the muffins will be dense and heavy.

Doing so ‌will add‌ ‌moisture‌ ‌to‌ ‌the‌ ‌muffins ‌and‌ ‌create crispy edges.‌ ‌

Instead of using muffin liners, just grease the muffin tin with oil or butter.

That’s the key to getting that crispy golden crust!

Instead of muffins, make cornbread in a skillet! Brush the pan with melted butter and heat it before adding the batter.

It’s the key to insanely moist and flavorful muffins! Melted butter is generously brushed over the tops of the baked muffins so they’re impossible to resist. It’s sprinkled on top of the muffins right before baking for extra sweetness and a nice, crumbly topping.

Jiffy corn muffin mix nutritional information free#

Feel free to adjust according to your preference. Just 3 tablespoons, for a hint of sweetness. It makes the muffins seriously moist! Light sour cream or Greek yogurt work, too. This recipe may use a boxed cornbread mix, but these muffins taste 100% homemade! Trust me on this one. The second is northern-style cornbread, which has a cake-like consistency.īecause it contains more flour, it has a softer crumb and a springy texture. There are two types of cornbread: one is the crumbly and buttery southern treat we know and love.

It seems impossible, but it’s true.įor quick and easy cornbread that hits all the right notes, this recipe is all you’ll need.įun fact: you might think that cornbread is an exclusively southern dish, but you’re mistaken! There’s no buttermilk, no corn, not even flour. These treats are so good, it’s hard to believe they come from a box… and with no special ingredients required, either. They’re also wonderfully sweet and ridiculously buttery. They’re incredibly moist and fluffy on the inside, while crispy and golden on top. These muffins are just like your favorite cornbread, only better. Having a southern meal for lunch or dinner? Round it out with these moist and tender cornbread muffins! Jiffy Cornbread MuffinsĪ southern meal isn’t complete without freshly-baked cornbread.

It’s an easy four-step, one-bowl recipe that yields amazing cornbread muffins in just 40 minutes. Here’s the best part: since you’ll use a boxed mix, baking couldn’t be easier.

Stick to this recipe instead, and you’re golden. The key is to not follow the instructions on the box. The flavor and texture? Oh my goodness, it’s so good I could cry.