Jiffy

Jiffy Vegetarian Corn Muffin Mix

8.5 oz

$0.64 each($0.08 / oz)

Aisle 7

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

America’s Favorite Corn Muffin now has a vegetarian version. The same great taste and quality you have come to expect from JIFFY is now available in a vegetarian version. Add egg and milk.

Highlights

Nutrition Facts
per 0.25 cup mix
about 6 servings per container
Serving Size
0.25 cup mix
- Amount Per Serving
  Calories
  160
- % Daily Value^*
- Total Fat
  4.5g
  6%
- Saturated Fat
  2g
  10%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  340mg
  15%
- Total Carbohydrate
  27g
  10%
- Dietary Fiber
  <1g
  2%
- Total Sugars
  7g
- Includes Added Sugars
  7g
  14%
- Protein
  2g
- Vitamin D
  0mcg
  0%
- Calcium
  57mg
  4%
- Iron
  0.9mg
  4%
- Potassium
  32mg
  0%
- Folate
  10%
- Folic Acid
  24mcg
- Niacin
  6%
- Riboflavin
  6%
- Thiamin
  8%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
per baked portion
0 servings per container
Serving Size
0.00
- Amount Per Serving
  Calories
  170
- % Daily Value^*
- Total Fat
  6g
  7%
- Saturated Fat
  2.5g
  12%
- Trans Fat
  0g
- Cholesterol
  30mg
  10%
- Sodium
  350mg
  15%
- Total Carbohydrate
  28g
  10%
- Dietary Fiber
  <1g
  2%
- Total Sugars
  8g
- Includes Added Sugars
  7g
  14%
- Protein
  3g
- Vitamin D
  0.3mcg
  0%
- Calcium
  76mg
  6%
- Iron
  1mg
  6%
- Potassium
  60mg
  0%
- Niacin
  6%
- Folate
  15%
- Folic Acid
  25mcg
- Riboflavin
  10%
- Thiamin
  10%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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.
Allergens and safety warnings
Contains: wheat. Do not eat raw batter, dough or mix.
Vegetarian Corn Muffins: Yield 6-8 muffins depending on size. 1 pkg. Jiffy Vegetarian Corn Muffin Mix; 1 egg (Substitutes may be used); 1/3 cup milk (Substitutes may be used). 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. 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. Vegetarian Cornbread (Johnny Cake): Prepare as directed for corn muffins except pour batter into greased 8 inches square pan. Bake 20-25 minutes.