Description
A delicious and easy recipe for Jiffy Corn Muffins using simple ingredients.
Ingredients
Scale
- 2 8 oz boxes Jiffy Corn Muffin Mix
- 2 eggs
- ½ cup milk (Any milk will work. I used whole milk.)
- 1 cup sour cream or plain Greek yogurt
- ¼ cup sugar or sweetener
- ¼ cup melted unsalted butter (Measured solid. Plus more for greasing the pan, I use ½ tablespoon)
Instructions
- Preheat the oven to 400°F. Grease an 8×8-inch baking dish or 10 inch cast iron skillet with butter.
- In a large bowl, whisk together the dry ingredients: Jiffy mix and sugar or sweetener.
- Add in the wet ingredients: egg, milk, sour cream, and melted butter. Stir in the Jiffy mix until just combined. Don’t overmix; lumps are fine. Excess mixing will cause a lot of cracks in the top of the crust.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let it cool completely before slicing.
Notes
- This recipe is versatile; you can use Greek yogurt or sour cream based on availability.
- Make sure not to overmix the batter to ensure a good texture.
- Storage: These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg