8.5 oz box
about 6 servings per container
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.
GIANT is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from GIANT, and the nutritional information on the product label does not match the information on our site, please contact GIANT customer service and we will arrange for a credit to issue for the product at issue.
Jiffy® Corn Muffin Mix Vegetarian. Quality and value since 1930. Add egg and milk. Net Wt 8.5 Oz (240 g). Great products since 1930. Cake. Muffins. Biscuit. Brownie. Pie Crust. Pizza crust. Baking Mix. Pancake & waffle. Partially produced with genetic engineering. Contact us at: 800-727-2460. Mon. - Fri. 8:00am - 4:30pm EST.
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.
Chelsea Milling Company
201 W. North St., Chelsea, MI 48118