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"JIFFY" Muffin Mix, Apple Cinnamon
"JIFFY" Muffin Mix, Apple Cinnamon
7 ozPopular item
About
Details
Artificially and naturally flavored. Quality and value since 1930. Makes great pancakes! Add egg and milk. Compare & save! Packaged in recycled paperboard. Partially produced with genetic engineering. Additional recipes at: www.jiffymix.com. Facebook: Find us on facebook. Contact us at: 800-727-2460. Mon-Fri 8:00 AM-4:30 PM EST. Made in the USA.
Ingredients
Wheat Flour, Sugar, Animal Shortening (lard, Hydrogenated Lard, Tocopherols Preservative, Bht Preservative, Citric Acid Preservative), Dextrose, Contains Less Than 2 % Of Each Of The Following: Salt, Baking Soda, Palm Oil, Sodium Aluminum Phosphate, Monocalcium Phosphate, Fructose, Natural And Artificial Flavor, Cinnamon, Food Starch-modified, Maltodextrin, Fruit Juice Color, Malic Acid, Tricalcium Phosphate, Citric Acid, Wheat Starch, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Silicon Dioxide, Bht Preservative
Directions
Muffins: Yield 6 Muffins. 1 pkg. Jiffy Muffin Mix; 1 egg; 1/4 cup milk. Preheat oven to 400 degrees F. Grease muffin pan or use paper baking cups. Stir ingredients together. Batter will be slightly lumpy. Fill muffin cups 2/3 full. Bake 12-15 minutes or until lightly browned. Pancakes or Waffles*: Six Pancakes: 1 pkg. mix; 1/2 cup water*; 1 egg. Two 7" Waffles: 1 pk. mix; 1/4 cup water*; 1 egg; 2 tbsp. oil. Preheat griddle or waffle iron to medium heat (350 degrees F to 375 degrees F). Grease lightly. Combine ingredients until large lumps disappear. For pancakes, use 1/4 cup batter. When pancakes bubble across surface of batter, turn. Pancake is done when bottom is lightly browned. For waffles, use 1/2 cup batter. Cook until steaming stops. *If desired, milk may be substituted for water. For thicker pancakes, use less water. For thinner pancakes, use more water. Do not eat raw batter, dough or mix.
Press. Tear back.
Warnings
Contains: wheat
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 320
- Total Fat 10g13%
- Saturated Fat 4.5g23%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 650mg28%
- Total Carbohydrate 54g20%
- Dietary Fiber 1g4%
- Sugars 23g
- Protein 3g
Details
Artificially and naturally flavored. Quality and value since 1930. Makes great pancakes! Add egg and milk. Compare & save! Packaged in recycled paperboard. Partially produced with genetic engineering. Additional recipes at: www.jiffymix.com. Facebook: Find us on facebook. Contact us at: 800-727-2460. Mon-Fri 8:00 AM-4:30 PM EST. Made in the USA.
Ingredients
Wheat Flour, Sugar, Animal Shortening (lard, Hydrogenated Lard, Tocopherols Preservative, Bht Preservative, Citric Acid Preservative), Dextrose, Contains Less Than 2 % Of Each Of The Following: Salt, Baking Soda, Palm Oil, Sodium Aluminum Phosphate, Monocalcium Phosphate, Fructose, Natural And Artificial Flavor, Cinnamon, Food Starch-modified, Maltodextrin, Fruit Juice Color, Malic Acid, Tricalcium Phosphate, Citric Acid, Wheat Starch, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Silicon Dioxide, Bht Preservative
Directions
Muffins: Yield 6 Muffins. 1 pkg. Jiffy Muffin Mix; 1 egg; 1/4 cup milk. Preheat oven to 400 degrees F. Grease muffin pan or use paper baking cups. Stir ingredients together. Batter will be slightly lumpy. Fill muffin cups 2/3 full. Bake 12-15 minutes or until lightly browned. Pancakes or Waffles*: Six Pancakes: 1 pkg. mix; 1/2 cup water*; 1 egg. Two 7" Waffles: 1 pk. mix; 1/4 cup water*; 1 egg; 2 tbsp. oil. Preheat griddle or waffle iron to medium heat (350 degrees F to 375 degrees F). Grease lightly. Combine ingredients until large lumps disappear. For pancakes, use 1/4 cup batter. When pancakes bubble across surface of batter, turn. Pancake is done when bottom is lightly browned. For waffles, use 1/2 cup batter. Cook until steaming stops. *If desired, milk may be substituted for water. For thicker pancakes, use less water. For thinner pancakes, use more water. Do not eat raw batter, dough or mix.
Press. Tear back.
Warnings
Contains: wheat
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