Tag: Muffins

Vegetarian Corn Muffin Mix Recipe

Dilly Cornbread

(6 – 9 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1 tsp. dill weed
  • 1/2 tsp. poppy seed
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease an 8” square pan.

Prepare muffin mix as directed on package. Stir in dill weed and poppy seed. Pour into pan. Bake 15 – 20 minutes.

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Vegetarian Corn Muffin Mix Recipe

Pumpkin Corn Muffins

(6 – 8 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix
    or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup pumpkin
  • 1/2 tsp. pumpkin pie spice
  • 2 Tbsp. sugar
  • 1/2 cup walnuts, chopped (optional)
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

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

Combine ingredients. Blend well. Fill muffin cups 2/3 full. Bake 16 – 18 minutes.

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Chocolate Muffin Mix Recipe

German Chocolate Treats

(6 – 8 Muffins)

Ingredients:

Muffins

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup chocolate chips

Topping

  • 1/4 cup margarine or butter, softened
  • 1/2 cup flaked coconut
  • 1/2 cup brown sugar, firmly packed
  • 2 Tbsp. milk
  • 1/3 cup pecans, chopped
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Chocolate Muffin Mix

Directions:

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

Combine muffin ingredients. Blend well. Fill muffin cups 1/4 full and set aside. In saucepan, combine topping ingredients. Boil for 1 minute. Let cool. Drop 1 tablespoon on top of each muffin. Bake 12 – 14 minutes.

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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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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

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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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

Bran Date Muffins

(10 – 12 Muffins)

Ingredients:

  • 1-3/4 cups “JIFFY” Baking Mix
  • 3/4 cup bran
  • 1 tsp. cinnamon
  • 1/2 cup brown sugar, firmly packed
  • 2/3 cup dates, chopped
  • 1 cup milk
  • 1 egg
  • 2 Tbsp. oil
  • 1/2 tsp. vanilla extract

Directions:

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

Combine dry ingredients.  Mix well with fork.  Add dates and blend well.  In separate bowl, combine remaining ingredients.  Add to dry ingredients and stir until combined.  Batter will be slightly lumpy.  Fill muffin cups 2/3 full.  Bake 15 – 19 minutes.

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Bacon and Egg Corn Muffin

Bacon and Egg Corn Muffins

(12 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 4 slices bacon
  • 4 eggs
  • salt and pepper
  • 1/2 cup milk
  • 3 Tbsp. margarine or butter, melted
  • 1/2 cup cheddar cheese, shredded
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Corn Muffin Mix

Directions:

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

Fry bacon until slightly crisp.  Remove and drain on paper towels.  Cut each slice into thirds.  In 2 tablespoons of bacon grease, scramble 3 eggs.  Salt and pepper to taste.  Set aside.  Combine muffin mix, 1 egg, milk, margarine or butter and cheese.  Stir until combined.  Fold in scrambled eggs.  Fill muffin cups 2/3 full.  Top each with a piece of bacon.  Bake 13 – 15 minutes.

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Baking Mix Recipe

Pistachio Muffins

(12 – 15 Muffins)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1 pkg. (3.4 oz) instant pistachio pudding and pie mix
  • 1/3 cup sugar
  • 3/4 cup milk
  • 2 eggs, slightly beaten
  • 1/4 cup oil
  • 1 tsp. almond extract
  • sugar (optional)
  • pistachio nuts, chopped (optional)

Directions:

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

Combine baking mix, pudding mix and sugar.  Add milk, eggs, oil and almond extract.  Blend well.  Fill muffin cups 2/3 full. Sprinkle sugar (optional) and nuts (optional) on top.  Bake 15 – 20 minutes.

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Baking Mix Recipe

Bee Hives

(7 – 9 Muffins)

Ingredients:

Coating

  • 1/4 cup brown sugar, firmly packed
  • 1/4 cup margarine or butter, softened
  • 2 Tbsp. honey

Muffins

  • 1 cup “JIFFY” Baking Mix
  • 1/2 cup wheat bran
  • 1/4 cup brown sugar, firmly packed
  • 1/2 tsp. cinnamon
  • 1/3 cup dates, chopped
  • 1/3 cup raisins
  • 1 egg
  • 1/2 cup milk
  • 2 Tbsp. oil
  • 1/2 tsp. vanilla extract

Directions:

Preheat oven to 400°F. Grease a muffin pan.  Do not use muffin liners.

Cream together coating ingredients.  Coat inside of muffin cups with mixture.  For muffins, combine baking mix, wheat bran, brown sugar and cinnamon with a whisk.  Add remaining ingredients until blended.  Batter will be slightly lumpy.  Fill muffin cups 2/3 full.  Bake 14 – 16 minutes.  Remove from oven and immediately invert on serving plate.

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"JIFFY" Corn Dog Muffins

"JIFFY" Corn Dog Muffins

(12 Muffins)

Ingredients:

  • 2 pkgs. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 2/3 cup milk
  • 4 hot dogs
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Corn Muffin Mix

Directions:

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

Prepare muffin mix as directed on package. Cut each hot dog into three equal pieces. Fill muffin cups 1/2 full. Place one section of hot dog, standing upright, in the center of each muffin cup. Gently pour equal amounts of remaining batter into each muffin cup. Bake 13 – 15 minutes or until golden brown.

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Baking Mix Recipe

Honey Date Muffins

(12 – 15 Muffins)

Ingredients:

  • 1/4 cup margarine or butter, softened
  • 1 tsp. baking powder
  • 1/4 cup sugar
  • 2 Tbsp. instant vanilla pudding mix
  • 2 cups “JIFFY” Baking Mix
  • 3/4 cup dates, chopped
  • 1/4 cup honey
  • 1 egg
  • 1/2 cup milk

Directions:

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

Combine baking mix, pudding mix, sugar and baking powder. Add margarine or butter. Mix well. Add remaining ingredients. Fill muffin cups 3/4 full. Bake 20 – 25 minutes.

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Caramel Apple Muffins

Caramel Apple Muffins

(14 – 16 Muffins)

Ingredients:

Muffins

  • 2 pkgs. “JIFFY” Apple Cinnamon Muffin Mix
  • 1 pkg. (3.4 oz) instant vanilla puddig mix
  • 2 eggs
  • 1/2 cup milk
  • 1 cup apple, peeled and grated

Topping

  • 1 Tbsp. margarine or butter, cold
  • 1/3 cup brown sugar, firmly packed
  • 1/2 tsp. cinnamon
  • 1/2 cup walnuts, chopped

Icing

  • 2 Tbsp. margarine or butter
  • 1/4 cup brown sugar, firmly packed
  • 2 Tbsp. milk
  • 1 tsp. vanilla extract
  • 1 cup powdered sugar
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Apple Cinnamon Muffin Mix

Directions:

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

Combine muffin mix and pudding mix.  Add eggs, milk and apple.  Blend well.  Fill muffin cups 2/3 full.  For topping, combine ingredients until crumbly; sprinkle over batter. Bake 14 – 16 minutes.  Cool.  For icing, in saucepan combine butter, sugar and milk.  Heat over medium until melted stirring constantly.  Remove from heat.  Add vanilla and powdered sugar.  Stir until creamy.  Drizzle over muffins.

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Barbeque Cups

Barbeque Cups

(16 – 18 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 1 pkg. “JIFFY” Pizza Crust Mix
  • 1-1/2 lbs. ground beef
  • 1 Tbsp. dried minced onion
  • 1 cup barbeque sauce
  • 1 cup warm water (80°F to 90°F)
  • 1 cup cheddar cheese, shredded
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Buttermilk Biscuit Mix
Pizza Crust Mix

Directions:

Preheat oven to 375°F. Grease muffin pans.

Brown ground beef with onion; drain. Stir in barbeque sauce and remove from heat. In separate bowl, combine biscuit mix, pizza crust mix and water. On floured surface, knead to a soft dough. Roll out to 1/4″ thickness. Using a 2-1/2″ cutter, cut dough and place in muffin pans. Mold dough to fit bottom and slightly up sides. Fill with beef mixture. Bake 15 – 20 minutes. Sprinkle cheese on tops and bake an additional 3 minutes.

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Raspberry Almond Muffins

Raspberry Almond Muffins

(5 – 8 Muffins)

Ingredients:

Muffins

  • 1 pkg. “JIFFY” Raspberry Muffin Mix
  • 1/4 cup milk
  • 1 egg
  • 1/2 tsp. almond extract
  • 1/4 cup almonds, sliced

Glaze

  • 1/4 cup powdered sugar
  • 1 tsp. milk
  • 3 Tbsp. almonds, sliced
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Raspberry Muffin Mix

Directions:

Preheat oven to 400°F.  Line muffin pan with paper baking cups.

For muffins, combine ingredients.  Fill muffin cups 2/3 full.  Bake 13 – 15 minutes or until lightly browned.  Cool slightly.  For glaze, combine powdered sugar and milk.  Drizzle over or coat muffins.  Sprinkle almonds on top.

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Vegetarian Corn Muffin Mix Recipe

Jalapeño Spinach Corn Muffins

(16 – 18 Muffins)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 2/3 cup milk
  • 2 Tbsp. oil
  • 1 cup fresh spinach, finely chopped
  • 2 cup cheddar cheese, shredded
  • 2 jalapeño peppers, seeded and finley chopped
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

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

Pour muffin mixes into a bowl. In separate bowl, beat eggs, milk and oil; stir into dry ingredients just until moistened. Fold in spinach, cheese and peppers. Fill muffin cups 2/3 full. Bake 18 – 22 minutes or until lightly browned.

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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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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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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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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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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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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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Vegetarian Corn Muffin Mix Recipe

Creamy Corn Muffins

(8 – 10 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 can (8.25 oz.) cream corn
  • 1/4 cup sour cream
  • 2 eggs
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

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

Combine ingredients. Blend well. Fill muffin cups 2/3 full. Bake 15 – 20 minutes or until golden brown.

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Pepper Jack Bacon Corn Muffin

Pepper Jack Bacon Corn Muffin

(7 – 9 Muffins)

Ingredients:

  • 1 pkg “JIFFY” Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 6 stripos bacon, cooked and chopped into 1/4″ pieces
  • 1/4 cup green onion, chopped
  • 3/4 cup Pepper Jack cheese, shredded
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Corn Muffin Mix

Directions:

Preheat oven to 375°F. Grease muffin pan or use paper baking cups. Prepare muffin mix as directed on package.  Add bacon, onion and cheese.  Stir to combine.  Bake 15 – 20 minutes.

Optional:  Reserve some bacon and onion to garnish muffin tops before baking.

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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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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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Blueberry White Chocolate Macadamia Muffins

Blueberry White Chocolate
Macadamia Muffins

(6 – 8 Muffins)

Ingredients:

Muffins

  • 1 pkg. “JIFFY” Blueberry Muffin Mix
  • 3 Tbsp. instant vanilla pudding mix
  • 1/4 cup white chocolate chips
  • 1/3 cup macadamia nuts, chopped
  • 1 egg
  • 1/4 cup milk

Frosting

  • 1/4 cup white chocolate chips
  • 1 tsp. milk
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Blueberry Muffin Mix

Directions:

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

For muffins, combine muffin mix, pudding mix, white chocolate chips and nuts. Add egg and milk. Stir until combined. Fill muffin cups 2/3 full. Bake 13 – 15 minutes. Remove from pan and cool slightly. For frosting, combine ingredients and microwave for 30 seconds; stir. Microwave for an additional 15 seconds. Stir until smooth. Drizzle over muffins.

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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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Blueberry Lemon Poppy Seed Muffin

Blueberry Lemon Poppy Seed Muffins

(12 – 14 Muffins)

Ingredients:

Muffins

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1/4 cup instant lemon pudding mix
  • 1 Tbsp. poppy seeds
  • 1/2 cup milk
  • 1/2 tsp. lemon extract
  • 2 eggs

Glaze

  • 1/2 cup powdered sugar
  • 4 – 5 tsp. boiling water
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Blueberry Muffin Mix

Directions:

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

Combine muffin mixes and pudding mix.  Stir in remaining ingredients.  Fill muffin cups 2/3 full.  Bake 14 – 15 minutes.  Cool.  For glaze, combine ingredients.  Blend well.  Dip tops of muffins.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Apple Cinnamon Muffins

Apple Cinnamon Muffins

(Yield 5 – 8 Muffins)

Ingredients:

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

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Vegetarian Corn Muffin Mix Recipe

Indigo Grill’s Indian Corn Pudding

(10 – 12 Muffins)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1/4 cup plus 1-1/2 Tbsp. milk
  • 1/4 cup margarine or butter, melted
  • 1 Tbsp. Tabasco sauce
  • 1 can (8-1/4 oz.) cream style corn
  • 1 cup cheddar cheese, grated
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 white onion, thinly sliced
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

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

Combine corn muffin mix, milk, margarine or butter, Tabasco sauce and corn. Mix well. Fill muffin cups 2/3 full. In separate bowl, combine remaining ingredients. Blend well. Spread over corn muffin mixture. Bake 30 – 35 minutes. Serve hot.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Chocolate Muffin Mix Recipe

Chocolate Muffins

(5 – 8 Muffins Depending on Size)

Ingredients:

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 1 egg
  • 1/4 cup Milk
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Chocolate Muffin Mix

Directions:

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

BLEND ingredients.  Batter will be thin and pour easily*.

FILL muffin cups 2/3 full.

BAKE 11-13 minutes or until toothpick inserted in center comes out clean.

*For extra moist muffins use 2 Tbsp. oil.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Fresh Blueberry Corn Muffins

Fresh Blueberry Corn Muffins

(15 – 18 Muffins)

Ingredients:

  • 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
    2 pkgs. “JIFFY” Corn Muffin Mix
  • 2 eggs
  • 3/4 cup sour cream
  • 1/4 cup milk
  • 1/4 cup sugar
  • 1-1/2 cups fresh blueberries
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

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

Combine muffin mixes, eggs, sour cream, milk and sugar until blended. Fold in blueberries. Fill muffin cups 2/3 full. Bake 18 – 23 minutes. Cool on wire rack for 10 minutes before removing muffins from pan.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Raspberry Muffins

Raspberry Muffins

(Yield 5 – 8 Muffins Depending on Size)

Ingredients:

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

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Raspberry Muffin Mix

INGREDIENTS:

WHEAT FLOUR, SUGAR, ANIMAL SHORTENING (LARD, HYDROGENATED LARD, TOCOPHEROLS PRESERVATIVE, BHT PRESERVATIVE, CITRIC ACID PRESERVATIVE), DEXTROSE, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: SALT, BAKING SODA, PALM OIL, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE, MALTODEXTRIN, FRUCTOSE, NATURAL AND ARTIFICIAL FLAVOR, RED 40 LAKE, CITRIC ACID PRESERVATIVE, FOOD STARCH-MODIFIED, ETHYL ALCOHOL, BLUE 2 LAKE, PROPYLENE GLYCOL, ASCORBIC ACID PRESERVATIVE, WHEAT STARCH, NIACIN, TRICALCIUM PHOSPHATE, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE.

CONTAINS: WHEAT

Chocolate Muffin Mix

INGREDIENTS:

WHEAT FLOUR, SUGAR, ANIMAL SHORTENING (LARD, HYDROGENATED LARD, TOCOPHEROLS PRESERVATIVE, BHT PRESERVATIVE, CITRIC ACID PRESERVATIVE), COCOA PROCESSED WITH ALKALI, PALM KERNEL AND PALM OIL, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: SALT, BAKING SODA, SODIUM ALUMINUM PHOSPHATE, COCOA, SOY LECITHIN, MONOCALCIUM PHOSPHATE, ANHYDROUS DEXTROSE, CORN STARCH, WHEY, DEXTROSE, NATURAL AND ARTIFICIAL FLAVORS, MALTODEXTRIN, WHEAT STARCH, NIACIN, TRICALCIUM PHOSPHATE, REDUCED IRON, CALCIUM SILICATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE.

CONTAINS: WHEAT, SOYBEANS, MILK

Blueberry Muffin Mix

INGREDIENTS:

WHEAT FLOUR, SUGAR, ANIMAL SHORTENING (LARD, HYDROGENATED LARD, TOCOPHEROLS PRESERVATIVE, BHT PRESERVATIVE, CITRIC ACID PRESERVATIVE), DEXTROSE, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: SALT, BAKING SODA, PALM OIL, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE, FRUCTOSE, FOOD STARCH-MODIFIED, NATURAL AND ARTIFICIAL FLAVORS, TRICALCIUM PHOSPHATE, CITRIC ACID, BLUE 2 LAKE, RED 40 LAKE, WHEAT STARCH, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE.

CONTAINS: WHEAT

Banana Muffin Mix

INGREDIENTS:

WHEAT FLOUR, SUGAR, ANIMAL SHORTENING (LARD, HYDROGENATED LARD, TOCOPHEROLS PRESERVATIVE, BHT PRESERVATIVE, CITRIC ACID PRESERVATIVE), BANANA FLAKES, CONTAINS LESS THAN 2 % OF EACH OF THE FOLLOWING: SALT, BAKING SODA, SODIUM ALUMINUM PHOSPHATE, SOY LECITHIN, FOOD STARCH-MODIFIED, MONOCALCIUM PHOSPHATE, NATURAL AND ARTIFICIAL FLAVOR, TRICALCIUM PHOSPHATE, WHEAT STARCH, ACACIA (GUM ARABIC), NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE.

CONTAINS: WHEAT, SOYBEANS

Apple Cinnamon Muffin Mix

INGREDIENTS:

WHEAT FLOUR, SUGAR, ANIMAL SHORTENING (LARD, HYDROGENATED LARD, TOCOPHEROLS PRESERVATIVE, BHT PRESERVATIVE, CITRIC ACID PRESERVATIVE), DEXTROSE, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: SALT, BAKING SODA, PALM OIL, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE, FRUCTOSE, NATURAL AND ARTIFICIAL FLAVOR, CINNAMON, FOOD STARCH-MODIFIED, MALTODEXTRIN, FRUIT JUICE COLOR, MALIC ACID, TRICALCIUM PHOSPHATE, CITRIC ACID, WHEAT STARCH, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE, BHT PRESERVATIVE.

CONTAINS: WHEAT

Vegetarian Corn Muffin Mix

INGREDIENTS:

WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, VEGETABLE SHORTENING (PALM OIL, SOYBEAN OIL), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, TRICALCIUM PHOSPHATE, WHEAT STARCH, NIACIN, DEXTROSE, REDUCED IRON, CORN STARCH, THIAMINE MONONITRATE, RIBOFLAVIN, NATURAL FLAVOR, FOLIC ACID, SILICON DIOXIDE.

CONTAINS: WHEAT

Corn Muffin Mix

INGREDIENTS:

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.

CONTAINS: WHEAT