Cooking Mommy: Jiffy Corn Muffin Mix Clone

Saturday, June 2, 2012

Jiffy Corn Muffin Mix Clone

We love Jiffy cornbread muffin mix around here, but it's got some ingredients in it that I wanted to avoid, so I decided to make my own, and I found this recipe online and it tastes just like Jiffy. I don't think I will ever buy Jiffy again. It's cheaper too. I already read that you can combine all the dry ingredients and save them in baggies for later and just add oil, egg, and milk later. On a side note... I have been researching how to photograph food, so I'm hoping to start improving my photos and replacing some of the old photos I don't like as much. This was my first "new" photo I took. This recipe also works great with Mexican Corn Cake. (just leave out egg and milk for corn muffin mix)

Ingredients
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp canola oil

1/3 cup milk
1 egg

Directions
Combine first 5 ingredients with a whisk. Whisk in oil until smooth and all lumps are gone.

To make corn muffins, preheat oven to 400 degrees. Add milk and egg to corn muffin mix. Fill sprayed muffin tins half full. Bake 15 minutes. Makes 6-8 muffins. Or, pour into a small casserole dish and bake 15-20 minutes.

Egg free: I've made jiffy corn bread in the past without eggs by using my flax seed substitute seen on the right side of the page.

Calories/WW points: 4 weight watcher points, 170 calories, .9g fiber, 6g fat, 25.7g carbs, 3.7g protein

4 comments:

CindyJune 2, 2012 at 9:10 AM
You didn't list the milk and egg in the ingredient list. I was thinking...oh here is a recipe for the little VanNatta boys. Wrong. =[
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AmberJune 2, 2012 at 9:12 AM
Mom, I've made Jiffy Mix with flax seed, and they are good. Also, you could use a different milk instead of cow's milk or you could even try it with water.
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Laura V.June 2, 2012 at 9:24 AM
Yum!! Of course I wish it was C and M friendly (mostly M friendly as he loves bread), but it looks yummy for me. Haha. And the picture looks great.
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AmberJune 7, 2012 at 6:09 PM
Oh Mom and Laura, I just updated a link on the recipe to the Mexican Corn Cake which you could use this recipe and make safely for C and M. :-)
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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.