Tag: Raspberry Muffin Mix

Raspberry Muffin Mix Recipe

Jelly Roll in a “JIFFY”

(16 – 18 Servings)

Ingredients:

Jelly Roll

  • 1 pkg. “JIFFY” Raspberry Muffin Mix
  • 1/2 cup powdered sugar
  • 5 eggs
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1 Tbsp. milk
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 3/4 cup flour

Filling

  • 4 oz. cream cheese
  • 1 container (4 oz.) whipped topping
  • 1 cup raspberry jelly
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Raspberry Muffin Mix

Directions:

Preheat oven to 400°. Line jelly roll pan with wax paper.

Set aside powdered sugar. Combine remaining ingredients for jelly roll. Pour into prepared pan. Bake 10 – 12 minutes. Sprinkle a towel with powdered sugar. Flip cake onto towel and peel off wax paper. Roll up towel and cake together; cool. After cake has cooled, unroll to add filling. Combine filling ingredients and beat until creamy. Spread mixture on jelly roll. Roll up and refrigerate. Slice and serve.

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Raspberry Muffin Mix Recipe

Cran-Raspberry Snack Cake

(12 – 15 Servings)

Ingredients:

Cake

  • 3 pkgs. “JIFFY” Raspberry Muffin Mix
  • 3 eggs
  • 3/4 cup milk
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1 can (12 oz.) CranFruit (cranberry and raspberry)
  • 3/4 cup pecans, chopped

Frosting

  • 3 cups powdered sugar
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 tsp. vanilla extract
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Raspberry Muffin Mix

Directions:

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

For cake, combine eggs and milk. Add muffin mix and pudding mix. Mix on low until blended. Stir in fruit and pecans. Spread into pan. Bake 45 – 50 minutes or until toothpick inserted into center comes out clean. Cool. For frosting, combine ingredients. Blend well. Spread on cake.

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 Cheesecake Bars

Raspberry Cheesecake Bars

(24 – 30 Bars)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Raspberry Muffin Mix
  • 1/4 cup margarine or butter, softened
  • 1 cup raspberry jam

Filling

  • 2 pkgs. (8 oz.) cream cheese, softened
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract
  • 2 eggs

Frosting

  • 1/4 cup white chocolate
  • 1 tsp. oil
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Raspberry Muffin Mix

Directions:

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

For crust, cut margarine or butter into muffin mix. Batter will be sticky. Using lightly floured spoon or fingers, press in bottom of pan. Spread jam over crust. For filling, combine ingredients. Blend well. Spread over crust. Bake 35 – 40 minutes until filling is set or until toothpick inserted in center comes out fairly clean. Cool. For frosting, melt white chocolate. Add oil and blend well. Drizzle over bars.

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 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.

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 Recipe

Raspberry Bars

(9 – 12 Bars)

Ingredients:

  • 1 pkg. “JIFFY” Raspberry Muffin Mix
  • 5 Tbsp. margarine or butter, softened
  • 1/4 cup quick oats
  • 1/4 cup pecans or walnuts, chopped
  • 1/2 cup raspberry jam or preserves
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Raspberry Muffin Mix

Directions:

Preheat oven to 350°F.  Grease an 8” square pan.  Combine first four ingredients.  Mix with fork until crumbly.  Reserve a 1/4 cup.  Press remaining crumb mixture in bottom of pan.  Spread jam or preserves on top.  Sprinkle reserved crumb mixture over top.  Bake 24 – 28 minutes or until lightly browned.  Cool and cut.

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 Recipe

Raspberry Pancakes or Waffles

(6 – 8 Pancakes or Three 7" Waffles)

Ingredients:

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

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.

White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies

(34 – 36 Cookies)

Ingredients:

  • 2 pkgs “JIFFY” Raspberry Muffin Mix
  • 4 oz cream cheese, softened
  • 1/2 cup margarine or butter, softened
  • 2 Tbsp. shortening
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs
  • 1 cup flour
  • 1 pkg. (11 oz) white chocolate chips
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Raspberry Muffin Mix

Directions:

Preheat oven to 350°F.

Beat cream cheese, margarine or butter, shortening and brown sugar. Add eggs one at a time, beating after each addition until well combined.  Add muffin mix and flour. Beat until just combined.  Stir in white chocolate chips.  Drop by teaspoon on ungreased baking sheet.  Bake 10 – 12 minutes.

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 Recipe

Raspberry Cake

(12 – 15 Servings)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Raspberry Muffin Mix
  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 Tbsp. instant vanilla pudding mix
  • 2 Tbsp. margarine or butter, softened
  • 2 eggs
  • 2/3 cup water
  • 1 Tbsp. vanilla extract

Frosting

  • 1-1/2 cups powdered sugar
  • 4 oz cream cheese
  • 1 Tbsp. raspberry jam
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Raspberry Muffin Mix
Golden Yellow Cake Mix

Directions:

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

For cake, combine muffin mix, cake mix, pudding mix and margarine or butter. Blend well. Add eggs, water and vanilla. Mix on medium for 4 minutes. Pour into pan. Bake 22 – 25 minutes. Cool. For frosting, combine powdered sugar and cream cheese. Mix on high until smooth. Add jam. Mix until blended. Frost cake.

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 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.

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.