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.
Warnings
Contains: wheat
Directions
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.
