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

Yield 6 - 8 muffins depending on size.

1 pkg. Jiffy vegetarian corn muffin mix.

1 egg*.

1/3 cup milk*.

Preheat oven to 400 degrees 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 below 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 or almond milk.