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JIFFY Muffin Mix Corn - 8.5 Oz
Corn Muffin Mix
Contains bioengineered food ingredients. America's favorite. Quality and value since 1930. Great products since 1930. Thank for trying Jiffy! We've been making great muffin and baking mixes since 1930's. So, when you are looking for delicious muffins, biscuits, desserts, or other great meal solutions, please think Jiffy! Howdy Holmes, President Chelsea Milling Company. www.jiffymix.com. Follow our social pages. Facebook. Instagram. Additional recipes at: www.jiffymix.com. Contact us at: 800-727-2460 Mon - Fri 8:00 am - 4:30 am EST. Packaged in recycled paperboard. Made in the USA.
|Servings Per Container|
|Amount Per Serving||(+)|
|Calories from Fat||(-)||(-)|
|Calories from Saturated Fat|
|% Daily Value*|
|Total Fat 12g||15%||12%|
|Saturated Fat 55||25%||20%|
|Trans Fat 0|
|Total Carbohydrate 57g||21%||20%|
|Dietary Fiber 2g||7%||7%|
|Total Sugars 16g|
|Added Sugars 15g|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Wheat Flour, Degermed Yellow Corn Meal, Sugar, Lard (Hydrogenated Lard, BHT and Citric Acid Preservatives), Contains Less than 2% of: Baking Soda, Tricalcium Phosphate, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Salt, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Wheat Starch.
Warning Contains: Contains: wheat.,Do not eat raw batter, dough or mix.
Directions Yield 6 Muffins. 1 pkg. Jiffy corn muffin mix. 1 egg. 1/3 cup milk. 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 cup 2/3 full. Bake: 15-20 minutes or until golden brown. Cornbread (Johnny Cake): Preheat oven to 400 degrees F. Preheat as directed for corn muffins except pour batter into greased 8 inch square pan. Bake 16-20 minutes. Add egg and milk. Press here tear back.
About the Producer Chelsea Milling Company
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