Tag: Breakfast

Baking Mix Recipe

Breakfast Biscuits

(24 – 28 Biscuits)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1 lb. sausage (uncooked)
  • 2/3 cup milk
  • 1-1/2 cups cheddar cheese, shredded

Directions:

Preheat oven to 400°F.

Mix all ingredients thoroughly. Drop by tablespoon on ungreased baking sheet. Bake 15 – 20 minutes or until lightly browned. Remove from baking sheet and place on paper towel.

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Pizza Crust Mix Recipe

Breakfast Pizza

(8 – 10 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1 lb. sausage
    1/2 cup warm water (80°F to 90°F)
  • 1 cup frozen hash brown potatoes, thawed
  • 1 cup cheddar cheese, shredded
  • 4 eggs
  • 3 Tbsp. milk
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 Tbsp. Parmesan cheese, grated
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Pizza Crust Mix

Directions:

Preheat oven to 425°F. Grease a 12” pizza pan.

Brown sausage. Drain and set aside to cool. Prepare and bake crust as directed on package. Spoon sausage over crust. Sprinkle with potatoes and cheddar cheese. Beat eggs, milk, salt and pepper thoroughly. Pour over potatoes and cheese. Sprinkle with Parmesan cheese. Bake at 375°F for 30 – 35 minutes.

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Chocolate Muffin Mix Recipe

Chocolate Raspberry Brunch Cake

(9 – 12 Servings)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 1 egg
  • 1 Tbsp. raspberry jam
  • 2 Tbsp. instant chocolate pudding mix
  • 2 Tbsp. oil
  • 1/3 cup milk
  • 1/3 cup raspberry jam

Topping

  • 1/4 cup mini chocolate chips
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, firmly packed
  • 1/2 tsp. cinnamon
  • 1/4 cup almonds, sliced or chopped
  • 2 Tbsp. margarine or butter, melted
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Chocolate Muffin Mix
Baking Mix

Directions:

Preheat oven to 350°F. Grease an 8” square pan.

For cake, combine muffin mix, egg, 1 tablespoon jam, pudding mix, oil and milk. Blend well. Pour into pan. Place small spoonfuls of jam over batter. Using a knife, drag jam through batter to create a marbling effect. For topping, sprinkle mini chocolate chips over batter. In separate bowl, combine flour, brown sugar, cinnamon and almonds. Cut in butter with fork until crumbly. Sprinkle evenly over batter. Bake 30 – 35 minutes or until toothpick inserted into center comes out clean.

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Chocolate Muffin Mix Recipe

Chocolate Peanut Butter Muffins

(6 – 8 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 3 Tbsp. instant chocolate pudding mix
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup chocolate chips
  • 1/2 cup peanut butter chips
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Chocolate Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pan or use paper baking cups.

Combine muffin mix, pudding mix, egg and milk. Stir in chocolate chips and peanut butter chips. Fill muffin cups 1/2 full. Bake 14 – 16 minutes.

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Buttermilk Pancake and Waffle Mix Recipe

Easy Potato Pancakes

(Eight 3″ Pancakes)

Ingredients:

  • 1/4 cup “JIFFY” Buttermilk Pancake & Waffle Mix
  • 1 Tbsp. margarine or butter
  • 2 eggs
  • 2 cups finely shredded uncooked potatoes, well drained
  • 1 tsp. salt
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Buttermilk Pancake & Waffle Mix

Directions:

Heat electric griddle or skillet over medium heat (350°F to 375°F).

Surface is ready when a few drops of water sizzle and disappear. Add margarine or butter and melt. Combine remaining ingredients. Drop batter by spoonful onto prepared skillet. Cook until lightly browned on both sides.

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Buttermilk Pancake and Waffle Mix Recipe

Belgian Waffles

(Two-Three 7″ Round Waffles)

Ingredients:

  • 1-1/2 cups “JIFFY” Buttermilk Pancake & Waffle Mix
  • 3 Tbsp. oil
  • 2 Tbsp. vanilla extract
  • 3/4 cup water
  • 1 egg
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Buttermilk Pancake & Waffle Mix

Directions:

Preheat waffle iron.

Combine ingredients, stir until blended. Pour 1/2 cup of batter into waffle iron and cook according to manufacturer’s directions. Repeat with remaining batter.

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Baking Mix Recipe

Oatmeal Muffins

(12 – 15 Muffins)

Ingredients:

  • 1–1/2 cups “JIFFY” Baking Mix
  • 1/4 cup margarine or butter, softened
  • 1/2 cup brown sugar, firmly packed
  • 3 Tbsp. instant vanilla pudding mix
  • 1–1/3 cups quick oats
  • 1 cup milk
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 eggs

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

Cream together margarine or butter and brown sugar. Add remaining ingredients. Blend well. Fill muffin cups 2/3 full. Bake 14 – 16 minutes.

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Baking Mix Recipe

Muffins

(8 – 10 Muffins)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 3 Tbsp. sugar
  • 3/4 cup milk
  • 1 egg, slightly beaten
  • 2 Tbsp. oil
  • 1 tsp. vanilla extract

Directions:

Preheat oven to 350°F. Grease a muffin pan or use paper baking cups.

Combine ingredients. Stir well. Batter will be slightly lumpy. Add 2/3 cup blueberries, raspberries, raisins, chopped dates or dried apricots (optional). Fill muffin cups 2/3 full. Bake 15 – 20 minutes.

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Baking Mix Recipe

Monkey Muffins

(14 – 16 Muffins)

Ingredients:

  • 4 cups “JIFFY” Baking Mix
  • 2 tsp. cinnamon
  • 1 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 cup margarine or butter, melted
  • 1 tsp. vanilla extract
  • 1-1/3 cups milk
  • 1/2 cup pecans or walnuts, chopped

Directions:

Preheat oven to 425°F. Grease muffin pans or use paper baking cups.

Combine cinnamon and sugars and set aside. Combine margarine or butter and vanilla; set aside to thicken up slightly. Combine baking mix and milk. Blend to a soft dough. On floured surface, knead 8 – 10 times. Pull off small pieces and roll into balls the size of a walnut. Dip in margarine or butter. Roll in sugar mixture. Place 4 – 5 pieces in each muffin cup. Sprinkle pecans or walnuts on top. Bake 14 – 16 minutes. Re-melt leftover butter and brush on top of each muffin. Cool 2 minutes before removing from pan.

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Baking Mix Recipe

Coffee Cake

(6 – 9 Servings)

Ingredients:

Batter

  • 1-1/2 cups “JIFFY” Baking Mix
  • 1/4 cup sugar
  • 1/4 cup margarine or butter, cold
  • 3/4 cup milk
  • 1 egg, slightly beaten

Topping

  • 1 Tbsp. “JIFFY” Baking Mix
  • 1/4 cup brown sugar, firmly packed
  • 2 tsp. cinnamon
  • 1/2 cup nuts, chopped
  • 2 Tbsp. margarine or butter, cold

Directions:

Preheat oven to 350°F. Grease an 8″ square pan.

For cake, combine baking mix and sugar. Cut in margarine or butter until crumbly. Add milk and egg; mix just until combined. Spread into pan. For topping, combine baking mix, brown sugar, cinnamon and nuts. Cut in butter until crumbly. Sprinkle over batter. Bake 25 – 30 minutes. Serve warm.

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Baking Mix Recipe

Breakfast Muffins

(12 – 15 Muffins)

Ingredients:

  • 1 cup “JIFFY” Baking Mix
  • 1/4 lb. ground pork sausage, cooked and drained
  • 1 pkg. (3 oz.) cream cheese, sliced into small cubes
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup green onion, chopped
  • 2 eggs, beaten
  • 2/3 cup milk

Directions:

Preheat oven to 350°F. Grease miniature muffin pan.

Combine baking mix, sausage, cream cheese, cheddar cheese and onion. In separate bowl, combine eggs and milk. Add to meat mixture. Blend until just moistened. Fill muffin cups 3/4 full. Bake 35 – 40 minutes. Remove immediately from pan.

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Baking Mix Recipe

Blueberry Sour Cream Coffee Cake

(9 – 12 Servings)

Ingredients:

Cake

  • 1-1/2 cups “JIFFY” Baking Mix
  • 1/4 tsp. cinnamon
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 1/4 cup oil
  • 1 egg
  • 3 Tbsp. instant vanilla pudding mix
  • 1-1/2 cups blueberries

Topping

  • 2 Tbsp. “JIFFY” Baking Mix
  • 1/4 cup sugar
  • 2 tsp. cinnamon
  • 1/4 cup butter or margarine
  • 1/2 cup nuts, chopped
  • 1/2 cup quick oats

Directions:

Preheat oven to 350°F. Grease an 8″ square pan.

For cake, combine ingredients except for blueberries. Mix well. Fold in blueberries and pour into pan. Combine topping ingredients until crumbly. Sprinkle over batter. Bake 40 – 45 minutes.

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Apple Cinnamon Muffin Mix Recipe

Apple Raisin Muffins

(6 – 8 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Apple Cinnamon Muffin Mix
  • 1 cup apples, peeled and grated
  • 1/2 cup raisins
  • 2 Tbsp. milk
  • 1 egg
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Apple Cinnamon Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pan or use paper baking cups.

Mix all ingredients together until blended. Fill muffin cups 2/3 full. Bake 20 – 25 minutes

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Apple Cinnamon Muffin Mix Recipe

Apple Cinnamon Cheesecake Muffins

(16 – 18 Muffins)

Ingredients:

Muffins

  • 2 pkgs. “JIFFY” Apple Cinnamon Muffin Mix
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup applesauce
  • 1/2 cup nuts, chopped

Filling

  • 1/4 cup sugar
  • 1 pkg. (8 oz.) cream cheese
  • 1 egg
  • 1 tsp. vanilla extract
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Apple Cinnamon Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

For filling, cream sugar and cream cheese. Add egg and vanilla. Blend well and set aside. For muffins, combine eggs, milk and applesauce. Stir in muffin mix. Fill muffin cups 1/2 full. Add 1 tablespoon of filling. Cover with remaining batter. Top with nuts. Bake 15 – 18 minutes.

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Baking Mix Recipe

Orange Oatmeal Muffins

(12 – 14 Muffins)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1 cup quick oats
  • 2/3 cup sugar
  • 1 tsp. baking powder
  • 2 eggs
  • 1 cup milk
  • 1 Tbsp. orange peel
  • 2 Tbsp. orange juice
  • 1/4 cup margarine or butter, melted

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

Combine baking mix, oatmeal, sugar and baking powder; set aside. In separate bowl, beat eggs. Add milk, orange peel, orange juice and margarine or butter. Blend well. Stir into dry ingredients, blending well. Fill muffin cups 2/3 full. Bake 15 – 20 minutes or until lightly browned.

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Apple Streussel Coffee Cake

Apple Streusel Coffee Cake

(9 – 12 Servings)

Ingredients:

Coffee Cake

  • 1 pkg. “JIFFY” Apple Cinnamon Muffin Mix
  • 1/4 cup milk
  • 1 egg
  • 2 Tbsp. oil or shortening, melted

Topping

  • 1/2 cup brown sugar, firmly packed
  • 1 tsp. cinnamon
  • 2 Tbsp. flour
  • 3 Tbsp. margarine or butter, cold
  • 1/2 cup nuts, chopped
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Apple Cinnamon Muffin Mix

Directions:

Preheat oven to 350°F.  Grease an 8” square pan.

Combine coffee cake ingredients.  Spread into pan.  For topping, combine sugar, cinnamon and flour.  Cut in margarine or butter until crumbly.  Stir in nuts.  Sprinkle half over batter.  Bake 15 minutes.  Remove from oven and sprinkle remaining topping mixture on top.  Bake 5 – 10 minutes or until toothpick inserted in center comes out clean.

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Buttermilk Pancake and Waffle Mix Recipe

Pancakes (Pancake PKG)

(See table below)

Ingredients:

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Buttermilk Pancake & Waffle Mix

Directions:

PANCAKES MIX WATER*
2 – 3 1/2 cup 1/4 cup
5 – 6 1 cup 1/2 cup
11 – 12 2 cups 1 cup
19 – 20 3 cups 1-1/2 cups

*If desired, milk may be substituted for water.

PREHEAT griddle or skillet over medium heat (350ºF to 375ºF) or as manufacturer directs.  Griddle/skillet is ready when a few drops of water sizzle and disappear.  Grease lightly. 

COMBINE ingredients. 

STIR until large lumps disappear (about 15 seconds). 

POUR 1/4 cup of batter for each pancake onto griddle/skillet.  When pancake bubbles around edge turn.  Pancake is done when bottom is lightly browned.

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Blueberry Muffin Mix Recipe

Blueberry Cream Cheese Coffee Cake

(20 – 24 Servings)

Ingredients:

Coffee Cake

  • 3 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1 pkg. (3.4 oz) instant vanilla pudding mix
  • 1 cup milk
  • 3 eggs

Filling

  • 1-1/2 cups powdered sugar
  • 1 pkg. (8 oz) cream cheese, softened
  • 1 egg

Frosting

  • 1-1/2 cups powdered sugar
  • 4 oz cream cheese, softened
  • 1 tsp. vanilla extract
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Blueberry Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

For coffee cake, combine muffin mixes and pudding mix. Add milk and eggs. Blend well and set aside. For filling, combine powdered sugar with cream cheese. Blend until smooth. Add egg and beat until creamy. Pour half of batter into pan. Spoon filling over batter; pour remaining batter over filling. Bake 40 – 45 minutes or until toothpick inserted into center comes out clean. Combine frosting ingredients. Mix well. Pipe or spread over cake.

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Baking Mix Recipe

Orange Poppy Seed Muffins

(12 – 15 Muffins)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1/2 cup sugar
  • 1 Tbsp. poppy seeds
  • 3 Tbsp. instant vanilla pudding mix
  • 1 Tbsp. orange peel
  • 2 tsp. baking powder
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup orange juice
  • 1/4 cup oil

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

Combine baking mix, sugar, poppy seeds, pudding mix, orange peel and baking powder; set aside. In separate bowl, combine egg, buttermilk, orange juice and oil. Using whisk, blend well. Fold into dry ingredients just until moistened. Fill muffin cups 2/3 full. Bake 18 – 20 minutes.

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S'mores Pancakes

S’mores Pancakes

(5 – 8 Pancakes)

Ingredients:

  • 1 cup “JIFFY” Baking Mix
  • or “JIFFY” Buttermilk Pancake & Waffle Mix
  • 1/2 cup graham cracker crumbs
  • 3/4 cup water
  • 1/2 tsp. vanilla extract
  • 1 bag (10.5 oz.) mini marshmallows
  • 1 bag (12 oz.) mini chocolate chips
  • syrup
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Baking Mix
Buttermilk Pancake & Waffle Mix

Directions:

Preheat broiler. Preheat griddle to medium heat (350°F to 375°F) or as manufacturer directs. Griddle is ready when a few drops of water sizzle and disappear. Grease lightly.

Combine baking mix or pancake mix, graham cracker crumbs, water and vanilla until large lumps disappear. Pour about 1/4 cup of batter for each pancake onto griddle. When pancakes bubble around edge, turn. Pancake is done when bottom is lightly browned. Place on baking sheet lined with parchment paper. Arrange marshmallows on top of pancakes and sprinkle with chocolate chips. Broil for 1 – 2 minutes or until marshmallows are lightly browned. Sprinkle with graham cracker crumbs (optional) and top with syrup.

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Bacon Skillet Cornbread

Bacon Skillet Cornbread

(10 – 12 Servings)

Ingredients:

  • 2 pkgs. “JIFFY” Corn Muffin Mix
  • 1 lb bacon
  • 2 eggs
  • 1 cup sour cream
  • 1 can (14.5 oz) cream corn
  • 1 can (4 oz) chopped green chilies
  • 2 cups Mexican Style cheese, shredded and divided
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Corn Muffin Mix

Directions:

Preheat oven to 375°F.

Fry bacon until browned and crisp.  Remove and drain on paper towels.  Allow grease to cool slightly; reserve 1/2 cup and discard remaining grease.  When bacon is cool to the touch, crumble and sprinkle in a 12” cast iron skillet along with reserved grease.  In bowl, combine muffin mix, eggs, sour cream, corn, chilies and 1 cup cheese.  Pour over bacon.  Do not stir.  Top with remaining cheese.  Bake 38 – 42 minutes or until edges are crispy and middle is firm.  Cool for 10 minutes.  Serve in skillet.

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Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

(20 – 24 Servings)

Ingredients:

Coffee Cake

  • 3 pkgs. “JIFFY” Raspberry Muffin Mix
  • 1 pkg. (3.4 oz) instant vanilla pudding mix
  • 1 cup milk
  • 3 eggs

Filling

  • 1-1/2 cups powdered sugar
  • 1 pkg (8 oz) cream cheese, softened
  • 1 egg

Frosting

  • 1-1/2 cups powdered sugar
  • 4 oz cream cheese, softened
  • 1 tsp. vanilla extract
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Raspberry Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 13″ x 9″ pan.

For coffee cake, combine muffin mixes and pudding mix. Add milk and eggs. Blend well and set aside. For filling, combine powdered sugar with cream cheese. Blend until smooth. Add egg and beat until creamy. Pour half of batter into pan. Spoon filling over batter. Pour remaining batter over filling. Bake 40 – 45 minutes or until toothpick inserted into center comes out clean. Combine frosting ingredients. Mix well. Pipe or spread over cake.

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Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

(6 – 8 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 1 small banana, mashed
  • 1 Tbsp. quick oats
  • 1 egg
  • 1/4 cup milk
  • 1/3 cup mini chocolate chips
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Banana Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pan or use paper baking cups.

Combine ingredients until blended. Fill muffin cups 2/3 full. Bake 12 – 14 minutes.

 

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Pumpkin Pancakes

Pumpkin Pancakes

(10 – 13 Pancakes)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1 cup milk
  • 2 eggs
  • 1/2 cup canned pumpkin
  • 2 Tbsp. sugar
  • 1 tsp. pumpkin pie spice

Directions:

Preheat griddle or skillet to medium heat (350°F to 375°F) or as manufacturer directs.  Griddle/skillet is ready when a few drops of water sizzle and disappear.  Grease lightly.

Combine ingredients; stir until large lumps disappear.  Pour 1/4 cup batter per pancake onto griddle/skillet.  When pancake bubbles around edge, turn.  Pancake is done when bottom is lightly browned.

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Chocolate Muffin Mix Recipe

Chocolate Chip Coffee Cake

(20 – 24 Servings)

Ingredients:

Cake

  • 3 pkgs. “JIFFY” Chocolate Muffin Mix
  • 1 pkg. (3.9 oz) instant chocolate pudding mix
  • 1 cup milk
  • 3 eggs

Filling

  • 1-1/2 cups powdered sugar
  • 2 Tbsp. cocoa
  • 1 pkg. (8 oz) cream cheese, softened
  • 1 egg
  • 1/2 cup chocolate chips

Frosting

  • 1-1/2 cups powdered sugar
  • 4 oz cream cheese, softened
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Chocolate Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan or a 10 cup Bundt pan.

For coffee cake, combine muffin mix and pudding mix. Add milk and eggs. Blend well and set aside. For filling, combine powdered sugar, cocoa and cream cheese. Blend until smooth. Add egg and mix until creamy. Fold in chocolate chips. Spread half of batter into pan. Spread filling over batter; spread remaining batter over filling. Bake 45 – 50 minutes or until toothpick inserted into center comes out clean. Combine frosting ingredients. Mix well. Spread over warm cake

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Apple Cinnamon Muffin Mix Recipe

Apple Cinnamon Cream Cheese Coffee Cake

(20 – 24 Servings)

Ingredients:

Coffee Cake

  • 3 pkgs. “JIFFY” Apple Cinnamon Muffin Mix
  • 1 pkg. (3.4 oz) instant vanilla pudding mix
  • 1/2 tsp. nutmeg
  • 1 cup milk
  • 3 eggs

Filling

  • 1 -1/2 cups powdered sugar
  • 1 pkg. (8 oz) cream cheese, softened
  • 1 egg

Frosting

  • 1-1/2 cups powdered sugar
  • 4 oz cream cheese, softened
  • 1 tsp. vanilla extract
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Apple Cinnamon Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 13″ x 9″ pan.

For coffee cake, combine muffin mixes, pudding mix and nutmeg. Add milk and eggs. Blend well and set aside. For filling, combine powdered sugar with cream cheese. Blend until smooth. Add egg and beat until creamy. Pour half of batter into pan. Spoon filling over batter; pour remaining batter over filling. Bake 40 – 45 minutes or until toothpick inserted into center comes out clean. Combine frosting ingredients. Mix well. Pipe or spread over cake.

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Baking Mix Recipe

Zucchini Pancakes

(8 – 9 Pancakes)

Ingredients:

  • 1/2 cup “JIFFY” Baking Mix
  • 2 Tbsp. margarine or butter
  • 1 cup zucchini, grated
  • 1 Tbsp. onion, finely minced
  • 1 egg

Directions:

Melt butter in frying pan.

Combine baking mix, zucchini, onion and egg. Blend well. Drop by tablespoon into pan. Fry on both sides until golden brown.

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Buttermilk Pancake and Waffle Mix Recipe

Cheesy Potato Pancakes

(Six to Eight 4" Pancakes)

Ingredients:

  • 1/2 cup “JIFFY” Buttermilk Pancake & Waffle Mix
  • 1 Tbsp. margarine or butter
  • 1 cup instant mashed potatoes
  • 1 egg
  • 3/4 cup milk
  • 1/2 cup cheddar cheese, shredded
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
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Buttermilk Pancake & Waffle Mix

Directions:

Preheat griddle or skillet over medium heat (350°F to 375°F).  Melt margarine or butter on griddle/skillet.

Combine remaining ingredients until moist.

Drop batter by tablespoon onto griddle/skillet; flatten slightly.

Cook until lightly browned on each side.

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Blueberry Muffin Mix Recipe

Blueberry French Toast Bread Pudding

(9 – 12 Servings)

Ingredients:

Muffins

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 2 eggs
  • 1/2 cup milk

Custard

  • 3-1/2 cups half and half
  • 4 eggs
  • 3 egg yolks
  • 1/4 cup brown sugar, firmly packed
  • 1/2 cup maple syrup
  • 1/2 cup pecans, chopped and toasted
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Blueberry Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

Prepare muffins as directed on package.    Bake 13 – 15 minutes. Cool completely and cut each into 8 pieces. Reduce oven temperature to 325°F. Grease a 9” square pan. Place muffin pieces in bottom of pan and set aside. For custard, heat half and half in sauce pan, just until boiling. Remove from heat. In separate bowl, whisk eggs, egg yolks, brown sugar and syrup. Whisk into half and half until blended. Pour over muffin pieces, pressing down to submerge all pieces. Let stand for 15 minutes. Sprinkle pecans over top. Bake 45 – 50 minutes or until firm. Serve warm with maple syrup. Sprinkle bacon over top (optional).

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Banana Muffin Mix Recipe

Banana Cream Cheese Coffee Cake

(20 – 24 Servings)

Ingredients:

Cake

  • 3 pkgs. “JIFFY” Banana Muffin Mix
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1-1/3 cup milk
  • 3 eggs

Filling

  • 1-1/2 cups powdered sugar
  • 1 pkg. (8 oz) cream cheese, softened
  • 1 egg

Frosting

  • 1-1/2 cups powdered sugar
  • 4 oz cream cheese, softened
  • 1 tsp. vanilla extract
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Banana Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

For coffee cake, combine muffin mixes and pudding mix. Add milk and eggs. Blend well and set aside. For filling, combine powdered sugar with cream cheese. Blend until smooth. Add egg and beat until creamy. Pour half of batter into pan. Spoon filling over batter; pour remaining batter over filling. Bake 40 – 45 minutes or until toothpick inserted into center comes out clean. Combine frosting ingredients. Mix well. Pipe or spread over cake.

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Blueberry Muffin Mix Recipe

Yummy Blueberry Muffins

(12 – 15 Muffins)

Ingredients:

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 4 oz. cream cheese
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp. vanilla extract
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Blueberry Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

Cut cream cheese into muffin mix. Add eggs, milk and vanilla. Blend well. Fill muffin cups 2/3 full. Bake 15-18 minutes.

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Buttermilk Pancake and Waffle Mix Recipe

Waffles (Pancake PKG)

(See table below)

Ingredients:

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Buttermilk Pancake & Waffle Mix

Directions:

WAFFLES MIX WATER* OIL
Two
7″ Waffles
1 cup 1/2 cup 1Tbsp.

*If desired, milk may be substituted for water.

PREHEAT waffle iron to 375°F or as manufacturer directs. 

COMBINE ingredients. 

STIR until large lumps disappear (about 15 seconds). 

POUR 2/3 cup of batter onto iron. 

COOK until steaming stops.

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Blueberry Muffin Mix Recipe

Blueberry Lemon Poppy Seed Coffee Cake

(12 – 16 Servings)

Ingredients:

Coffee Cake

  • 4 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1 pkg. (3.4 oz) instant lemon pudding mix
  • 3 Tbsp. poppy seeds
  • 1-1/4 cups milk
  • 4 eggs

Filling

  • 1 pkg. (8 oz) cream cheese, softened
  • 1-1/2 cups powdered sugar
  • 1 egg

Glaze

  • 1-1/2 cups powdered sugar
  • 2 Tbsp. boiling water
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Blueberry Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 12 cup Bundt pan.

For filling, combine cream cheese and powdered sugar. Add egg, beat until creamy and set aside.  For coffee cake, combine muffin mix, pudding mix and poppy seeds.  Add milk and eggs.  Blend well.  Pour half of batter into pan and spoon filling over batter in pan.  Pour remaining batter over filling.  Bake 48 – 52 minutes or until toothpick inserted in center comes out clean.  Cool until just warm and remove from pan.  For glaze, combine ingredients and mix well.  Drizzle over warm cake.

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Buttermilk Pancake and Waffle Mix Recipe

Sausage Pancake Dippers

(24 – 28 Dippers)

Ingredients:

  • 2 cups “JIFFY” Buttermilk Pancake & Waffle Mix
  • 1 cup water
  • 12 – 14 fully cooked sausage links
  • maple syrup
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Buttermilk Pancake & Waffle Mix

Directions:

Preheat griddle or skillet over medium heat (350°F to 375°F) or as manufacturer suggests. Griddle/skillet is ready when a few drops of water sizzle and disappear. Grease lightly. Cut each sausage link in half lengthwise.  Combine pancake mix and water, stirring until lumps disappear (about 15 seconds).  Dip each sausage half in batter. Place on griddle or skillet and cook as directed on package for pancakes.  Serve with syrup for dipping.

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Cinnamon Donut Holes

Cinnamon Donut Holes

(30 – 36 Donuts)

Ingredients:

Donuts

  • 1-3/4 cups “JIFFY” Buttermilk Pancake & Waffle Mix
  • 2 Tbsp. sugar
  • 1/3 cup water
  • 1 egg

Coating

  • 3/4 cup sugar
  • 1-1/2 tsp. cinnamon
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Buttermilk Pancake & Waffle Mix

Directions:

Heat 1” of oil in an electric fry pan or skillet to 375°F.

Combine donut ingredients. Stir until moistened. Carefully drop by teaspoon into hot oil. Brown on both sides and drain on paper towel. For coating, combine ingredients in a plastic or paper bag. Add a few warm donuts at a time and shake to coat.

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Blueberry Muffin Mix Recipe

Blueberry Coffee Cake

(9 – 12 Servings)

Ingredients:

  • 1 pkg “JIFFY” Blueberry Muffin Mix
  • 1/4 cup milk
  • 1 egg
  • 2 Tbsp. oil

Suggested Topping

  • 1 Tbsp. “JIFFY” Baking Mix
  • 1/4 cup brown sugar
  • 1/4 cup nuts, chopped
  • 1 tsp. cinnamon
  • 1 Tbsp. margarine or butter, softened
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Blueberry Muffin Mix
Baking Mix

Directions:

Preheat oven to 350°F.  Grease an 8” square pan.  Blend ingredients.  Spread in pan, add topping (optional).  Bake 20 – 22 minutes or until lightly browned.  Serve warm.

For topping, combine dry ingredients. Cut in margarine or butter until crumbly.  Sprinkle on coffee cake batter and bake as directed.

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Apple Cinnamon Muffin Mix Recipe

Apple Cinnamon Pancakes or Waffles

(6 – 8 Pancakes or Three 7" Waffles)

Ingredients:

  • 1 pkg. “JIFFY” Apple Cinnamon Muffin Mix
  • 1 egg
  • 1/3 cup milk or water
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Apple Cinnamon Muffin Mix

Directions:

Preheat griddle or waffle iron to medium heat (350°F to 375°F) or as manufacturer directs. Griddle/waffle iron is ready when a few drops of water sizzle and disappear.  Grease lightly.  Combine ingredients until large lumps disappear. For pancakes, use 1/4 cup batter. When pancakes bubble around edge, turn.  Pancake is done when bottom is lightly browned.  For waffles, use 3/4 cup batter.  Cook until steaming stops.

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Original Cinnamon Rolls

Original Cinnamon Rolls

(12 – 15 Rolls)

Ingredients:

Rolls

  • 2 cups “JIFFY” Baking Mix
  • 2/3 cup milk
  • 1/4 cup margarine or butter, softened
  • 3 Tbsp. sugar
  • 2 tsp. cinnamon

Frosting

  • 1-1/2 cups powdered sugar
  • 4 oz cream cheese, softened
  • 1 tsp. vanilla extract

Directions:

Preheat oven to 425°F. Grease an 8″ square pan.

Combine baking mix and milk. Blend well. On floured surface, knead approximately 10 times or until dough is no longer sticky to the touch.  Roll out to a 15″ x 8″ rectangle. Spread with margarine or butter. Sprinkle cinnamon and sugar on top. Roll up and slice into 1″ wide pieces. Place in pan. Bake 15 – 20 minutes. For frosting, combine ingredients. Mix well. Frost rolls while still warm.

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Baking Mix Recipe

Potato Pancakes

(Eight 3" Pancakes)

Ingredients:

  • 1/4 cup “JIFFY” Baking Mix
  • 1 Tbsp. margarine or butter
  • 2 eggs
  • 2 cups potatoes, peeled, uncooked and finely shredded (well drained)
  • 1 tsp. salt

Directions:

Preheat griddle or skillet to medium heat (350°F to 375°F) or as manufacturer directs.

Griddle/skillet is ready when a few drops of water sizzle and disappear. Add margarine or butter and melt. Combine remaining ingredients. Drop by spoonful and flatten to make pancakes. Cook until lightly browned on each side. 

Variation: Substitute “JIFFY” Buttermilk Complete Pancake and Waffle Mix or “JIFFY” Buttermilk Biscuit Mix in place of “JIFFY” Baking Mix.

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Chocolate Muffin Mix Recipe

Chocolate Raspberry Muffins

(5 – 8 Muffins Depending on Size)

Ingredients:

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 1 egg
  • 1/4 cup milk
  • 2 Tbsp. oil
  • 1/2 cup chocolate chips
  • 1/3 cup nuts, chopped (optional)
  • 1/4 cup raspberry jam
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Chocolate Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffins pans or use paper baking cups.

Combine muffin mix, egg, milk and oil. Fold in chocolate chips and nuts (optional). Fill muffin cups 3/4 full. Place 1 teaspoon of jam in center or each. Bake 13 – 15 minutes.

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Banana Muffin Mix Recipe

Banana Pancakes or Waffles

(6 – 8 Pancakes or Three 7" Waffles)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 1 egg
  • 1/2 cup milk or water
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Banana Muffin Mix

Directions:

Preheat griddle or waffle iron to medium heat (350°F to 375°F) or as manufacturer directs. Griddle/waffle iron is ready when a few drops of water sizzle and disappear.  Grease lightly.  Combine ingredients until large lumps disappear.  For pancakes, use 1/4 cup batter. When pancakes bubble around edge, turn.  Pancake is done when bottom is lightly browned.  For waffles, use 3/4 cup batter.  Cook until steaming stops.

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Golden Yellow Cake Mix Recipe

Cinnamon Sticky Rolls

(9 – 12 Rolls)

Ingredients:

Rolls

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 pkgs. “JIFFY” Pizza Crust Mix
  • 1 cup warm water (80°F to 90°F)
  • 1/3 cup margarine or butter, softened
  • 1/2 tsp. cinnamon
  • 1/3 cup sugar
  • 1/3 cup corn syrup

Topping

  • 1/4 cup margarine or butter, melted
  • 1/4 cup corn syrup
  • 1/3 cup brown sugar, firmly packed
  • 3/4 cup pecans, chopped
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Golden Yellow Cake Mix
Pizza Crust Mix

Directions:

Preheat oven to 375°F.

For rolls, combine cake mix and pizza crust mixes. Add water. Mix well. Cover with a towel and let rise for 10 minutes. For topping, pour margarine or butter into a 9″ square pan. Add corn syrup, brown sugar and pecans. Blend well and set aside. On floured surface, roll out to a 14″ x 6″ rectangle. Spread with margarine or butter. Combine cinnamon and sugar. Sprinkle over margarine or butter. Drizzle with corn syrup. Roll up and cut into 1″ wide slices. Place in pan. Bake 30 – 35 minutes. Invert immediately onto serving plate.

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Corn Muffins

Corn Muffins

(Yield 6 – 8 Muffins Depending on Size)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
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Corn Muffin Mix

Directions:

Preheat oven to 400°F.  Grease muffin pan or use paper baking cups. 

BLEND ingredients.  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.

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Blueberry Muffin Mix Recipe

Blueberry Pancakes or Waffles

(6 – 8 Pancakes or Three 7" Waffles)

Ingredients:

  • 1 pkg. “JIFFY” Blueberry Muffin Mix
  • 1 egg
  • 1/3 cup milk or water
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Blueberry Muffin Mix

Directions:

Preheat griddle or waffle iron to medium heat (350°F to 375°F) or as manufacturer directs. Griddle/waffle iron is ready when a few drops of water sizzle and disappear.  Grease lightly.  Combine ingredients until large lumps disappear. For pancakes, use 1/4 cup batter. When pancakes bubble around edge, turn.  Pancake is done when bottom is lightly browned.  For waffles, use 3/4 cup batter.  Cook until steaming stops.

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Baking Mix Recipe

Impossible Vegetable Quiche

(8 – 10 Servings)

Ingredients:

  • 1/2 cup “JIFFY” Baking Mix
  • 1/2 cup onion, chopped
  • 1/2 cup mozzarella cheese, shredded
  • 2 eggs
  • 1/2 cup cottage cheese
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 Tbsp. margarine or butter, melted
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1-1/2 cups broccoli, fresh or frozen, chopped
  • 1 tomato, peeled and thinly sliced
  • 1/4 cup Parmesan cheese, grated

Directions:

Preheat oven to 450°F. Grease a 10” round pan. 

Sprinkle onion on bottom of pan. Sprinkle mozzarella cheese on top. In separate bowl, beat eggs well.  Add cottage cheese, milk, sour cream, baking mix, margarine or butter, salt and pepper.  Blend well. Fold in broccoli.  Pour into pan. Lay tomatoes on top and sprinkle with Parmesan cheese.  Bake 35 – 40 minutes.

Variation: Substitute other vegetables in place of broccoli.

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Vegetarian Corn Muffin Mix Recipe

Vegetarian Corn Muffins

(Yield 6 – 8 Muffins Depending on Size)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
  • 1 egg*
  • 1/3 cup milk*
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Vegetarian Corn Muffin Mix

Directions:

Preheat oven to 400°F.  Grease muffin pan or use paper baking cups. 

BLEND ingredients.  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. 

*Substitutes may be used.  See side panel for alternatives.

VEGETARIAN INGREDIENT ALTERNATIVES

Egg Substitutes:
1/2 banana, mashed
1 tsp. soy flour
1 tsp. flax seed, ground
1/4 cup white beans, pureed

Milk Substitutes:
Soy milk and Almond milk

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Blueberry Muffins

Blueberry Muffins

(Yield 5 – 8 Muffins Depending on Size)

Ingredients:

  • 1 pkg. “JIFFY” Blueberry Muffin Mix
  • 1 egg
  • 1/4 cup milk
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Blueberry Muffin Mix

Directions:

Preheat oven to 400°F.  Grease muffin pan or use paper baking cups. 

BLEND ingredients.  Batter will be slightly lumpy.   

FILL muffin cups 2/3 full. 

BAKE 13 – 15 minutes or until lightly browned.

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Baking Mix Recipe

Breakfast Casserole

(9 – 12 Servings)

Ingredients:

  • 1 cup “JIFFY” Baking Mix
  • 1 lb. breakfast sausage
  • 1 medium onion, diced
  • 1 medium red pepper, diced
  • 4 eggs
  • 1-1/2 cups milk
  • 1 lb. frozen cubed hash browns, thawed
  • 2 cups sharp cheddar cheese, shredded (divided)
  • salt and pepper

Directions:

Preheat oven to 400°F.  Grease a 13” x  9” pan.

Cook sausage in large skillet.  Add onions and red peppers.  Cook until sausage and onions are lightly browned.  Drain and set aside.  In separate bowl, blend eggs, milk and baking mix.  Add in sausage mixture, hash browns and 1 cup cheese.  Salt and pepper to taste.  Mix well.  Pour into pan.  Bake 25 – 35 minutes or until toothpick inserted in center comes out clean.  Sprinkle with remaining cheese and return to oven until melted.

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Buttermilk Biscuit Mix Recipe

Pancakes and Waffles

(10 – 12 Pancakes or Four 7" Waffles)

Ingredients:

  • 1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 1 egg
  • 3/4 cup milk or water
  • 2 Tbsp. oil
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Buttermilk Biscuit Mix

Directions:

Preheat griddle or waffle iron to medium heat (350°F to 375°F) or as manufacturer directs.  Griddle/waffle iron is ready when a few drops of water sizzle and disappear.  Grease lightly.  Combine ingredients until large lumps disappear.  For pancake, use 1/4 cup batter.  When pancake bubbles around edge, turn.  Pancake is done when bottom is lightly browned.  For waffle, use 3/4 cup batter.  Cook until steaming stops.

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Banana Muffin Mix Recipe

Banana Muffins

(5 – 8 Muffins Depending on Size)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 1 egg
  • 1/3 cup milk
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Banana Muffin Mix

Directions:

Preheat oven to 400°F.  Grease muffin pan or use paper baking cups. 

BLEND ingredients.  Batter will be slightly lumpy. 

FILL muffin cups 2/3 full. 

BAKE 13 – 15 minutes or until lightly browned.

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