Buy it Again
JIFFY Muffin Mix Corn - 8.5 Oz
Corn Muffin Mix
Add egg and milk. Quality and value since 1930. America's favorite. Great products since 1930. Thanks for trying Jiffy! We've been making great muffin and baking mixes since the 1930's. So, when you are looking for delicious muffins, biscuits, desserts, or other great meal solutions, please think Jiffy! Howay Holmes, president Chelsea Milling Company. Partially produced with genetic engineering. www.jiffymix.com. Facebook: Find us on Facebook. Contact us at: 800-727-2460 Mon. - Fri. 8:00 am 4:30 pm EST. Packaged in recycled paperboard. Made in the USA.
|Serving size||0.25 cup mix|
|Servings Per Container||about 6|
|Amount Per Serving||(+)|
|Calories from Fat||50||50|
|% Daily Value*|
|Total Fat 4.5g||6%||6%|
|Saturated Fat 2g||10%||10%|
|Trans Fat 0g|
|Total Carbohydrate 28g||10%||10%|
|Dietary Fiber <1g||3%||3%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
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.
Warning Contains: Contains: wheat.
Directions Do not eat raw batter, dough or mix. Corn Muffins: Yield 6 - 8 muffins depending on size. 1 pkg. Jiffy 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.
About the Producer Chelsea Milling
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