Quick and easy to make! Preheat oven to 400°F. Grease muffin pans or use paper baking cups. Stir ingredients (1 package Jiffy® Corn Muffin Mix, 1 egg, 1/3 cup milk). Batter will be slightly lumpy. (For maximum crown, let batter rest for 3-4 minutes; stir lightly before filling cups.) Fill muffin cups 2/3 full. Bake 15-20 minutes or until golden brown. "JIFFY"® Corn Muffin Mix bakes into a golden, delicious muffin or sweet cornbread. America’s Favorite mix is a staple for any pantry, as it complements any barbeque or chili dish. Create your next holiday meal with our many delicious "JIFFY"® recipes, or create your own signature treat.

• Just add milk and egg

• Transfat free

• Johnny Cake recipe on box

Wheat Flour, Degerminated Yellow Corn Meal, Sugar, Animal Shortening (lard, Hydrogenated Lard, Tocopherols Preservative, Bht Preservative, Citric Acid Preservative), Contains Less Than 2% Of Each Of The Following: Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate, Salt, Wheat Starch, Niacin, Reduced Iron, Tricalcium Phosphate, Thiamine Mononitrate, Riboflavin, Folic Acid, Silicon Dioxide

Corn Muffins: 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 cups 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.

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