Combine first 5 ingredients in a bowl, mix well.
Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
OPTIONAL: To mix, add any combination of optional ingredients you prefer.
Combine mix with egg and milk, mixing well.
Fill muffin pan 1/2 full, bake for 15-20 minutes.
Bring sour cream to room temperature.
Melt margarine and saute onion.
Set aside.
Mix both cans of corn with the eggs. Add muffin mix and sauteed onion.
Stir in sour cream and pour into greased 13 x 9-inch pan.
Sprinkle grated cheese over all. Bake 45 to 50 minutes at 350\u00b0.
Serves 12 to 15.
Melt butter in large dish.
Beat eggs and add sour cream, corn and sugar.
Then add muffin mix and stir real good.
Pour over melted butter and bake at 350\u00b0 for 35 to 40 minutes.
Using whisk, mix dry ingredients in mixing bowl.
Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
If making corn muffins:.
Preheat oven to 400-F.
Stir in milk and egg. Stir until lumps are gone.
Fill standard muffin cups half full.
Bake 15-20 minutes or until muffin tops are slightly browned.
Makes 6 muffins.
side.
Rinse blueberries from mix with cold water and drain
Other ingredients will vary according to box directions, such as eggs, oil, etc.
Brown sausage in a frying pan; drain.
Prepare both boxes of blueberry muffin mix, according to directions, in a large bowl.
Add sausage and pour into a 9X13 baking dish.
Cooking times will vary, but mine is usually done in about 30 minutes, or until golden on top.
Use a toothpick to test for doneness if you are unsure.
Cut into squares.
In a 2-quart baking dish add 1 can of peaches and juice and 1 can without juices.
Next add can of blueberries from muffin mix and juices, DO NOT DRAIN, mix fruits well.
In a large bowl combine muffin mix, water& oil, just until mixed.
Pour over fruit and place in a 425\u00b0F preheated oven.
Bake for about 20 minutes.
Heat oven to 375 degrees. In a large bowl, combine cake mix, oil and eggs. Stir well with a spoon or spatula.
Shape dough into individual balls. Place onto baking sheet and flatten them out with the bottom of a flour dipped glass.
Bake for 6-8 minutes or until edges are golden.
Completely cool the cookies before frosting them. Decorate with frosting and mini m&m's or mini Chocolate Chips.
Heat oven to 400\u00b0.
Generously grease 12 muffin cups.
Press about 2 tablespoons hash in each of 6 muffin cups, making deep indentation in center of hash.
Break an egg into each hash cup; season with salt and pepper.
Prepare half package of muffin mix as directed; fill remaining muffin cups 1/2 full.
Bake 15 to 20 minutes, or until muffins are golden brown and eggs are desired doneness.
Makes 4 to 6 servings.
00 degrees and spray a muffin pan well with non-stick
Mix muffin mix as directed.
Place the 10 cones in a muffin pan.
Cookie sheet can also be used.
Fill the cones with the batter approximately 1-inch from the cones' rims.
Bake at 325\u00b0 for 15 to 20 minutes.
Test for doneness.
Decorate with yellow frosting and make \"happy faces\" with raisins, etc., or with a tube of chocolate icing.
Children can eat entire cone; contains no messy wrappers.
Cook ground meat and drain.
Add soup and beans; set aside. Mix Jiffy corn muffin mix as per package directions.
Grease a small casserole dish.
Spread 2/3 corn muffin mix on bottom.
Pour meat mixture on top.
Spoon remaining corn muffin mixture over the meat mixture.
Bake at 375\u00b0 for 20 minutes.
Time and temperature of oven may vary with individual oven.
Mix AllBran cereal with hot water.
Stir and set aside.
Add baking powder to the muffin mix.
Mix all together.
Bake according to muffin box directions.
Divide corn muffin mix in muffin tins.
In other muffin tin, put corned beef hash in bottom and top with egg.
Bake all as directed for muffins.
Preheat oven to 400\u00b0.
Sit ice cream cones in cups of muffin cups.
Prepare muffin mix.
Fill cones with batter.
Sprinkle some topping on each cone.
Lightly press into batter.
Bake at 400\u00b0 for 23 to 25 minutes.
Serve warm.
Preheat oven to 425.
Coat jellyroll pan with cooking spray.
Pour buttermilk into bowl.
In separate bowl combine dry muffin mix and next 6 ingredients.
Dip chicken in buttermilk, then coat with breadcrumb mixture.
Place on pan and spray chicken with cooking spray.
Bake 40 to 50 minutes.
In large bowl, combine first four ingredients well.
Stir in corn muffin mix.
Pour into 9x13-inch pan.
Drizzle melted margarine over top and sprinkle with sugar.
Bake in preheated 350\u00b0F oven for 55-60 minutes.
Saute beef and onion in the hot fat in a heavy skillet.
Stir in the consomme, parsley, salt, pepper and A.1. Worcestershire sauce.
Spread the mixture in a casserole of a size that will leave at least an inch of space at the top.
Make your favorite muffin recipe or use a corn muffin mix.
Spoon it carefully on top of the casserole, smoothing with a knife.
Bake 25 minutes at 350\u00b0. Serves 5 to 6. Serve with fluffy mashed potatoes and buttered broccoli.
Melt margarine, saute green pepper and onions until tender (if not using green pepper and substituting instant onion), add melted margarine and instant onion to combined corn, eggs and muffin mix. Mix well and pour into a greased 2-quart casserole.
Sprinkle with cheese, if desired.
Bake at 350\u00b0 for 55 to 65 minutes or until firm and set.
Let stand 5 minutes before serving.
In skillet, brown hot dogs, celery and onions in oil until tender.
Add beans, ketchup, brown sugar and mustard.
Heat; stir. Pour into baking dish.
Mix muffin mix, egg and milk.
Spoon around edge of dish.
Bake at 400\u00b0 for 25 minutes or until golden brown.