I was checking out recipes online the other day and came across an article with this title: 24 Things to Add to Jiffy Cornbread Mix to Make it Even Better. I remember loving those mixes and was so surprised that they were still on the shelf at the grocery store.
Now that I can have an egg here and there, all I had to do was substitute my almond milk for the regular milk. Then, in that article I mentioned above, I found an addition that might taste good: 1/2 cup of blueberries and 3 tablespoons of maple syrup. I picked up a box mix and some blueberries and thought I’d give it a try!
The dry mix was a little lumpy so I used a mixing spoon to break up the lumps. Then I added the almond milk and 1 egg.
After adding the blueberries and maple syrup I gave it a good mix. The batter was pretty runny…but I didn’t want to add anything more until I saw how it baked. Next time I think I’ll add a little flour to stiffen up the batter. The additions also meant I might be able to make 7 muffins…so I’d better use the full size pan!
The muffins needed 20 minutes in the 400 degree oven and still looked a little flat. The extra flour would help that the next time.
However, they were delicious!! Very quick and easy. I think I’ll check out the other variations that were suggested in the article. I did another search online for “additions to the Jiffy Corn Muffin Mix” and found dozens of ideas! Since it only makes 6 muffins, I won’t have too many to deal with at one time. Give it a try! Enjoy!
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