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The muffins are hearty with a mild sweetness. Poured in greased muffin tin (6 cups) and baked in a preheated oven.

I mixed a little Jiffy Corn Muffin Mix with a little flour, white corn muffin mix and sugar. The next time I had a taste for muffins, I whipped up my own recipe. They were not tasty in my humble opinion. I had made a batch of muffins using the recipe printed on a box of Jiffy Corn Muffin Mix. I developed this recipe over 20 years ago. I keep several boxes of corn muffin mix in my pantry. I have not been paid to endorse any pictured productsĭelighted to share the ingredients I purchased and used to make this delicious recipe. Original recipe (no changes) posted on this blog March 30, 2019.ĭISCLAIMER (NOT SPONSORED). These muffins are crusty outside and moist inside.ĮDITOR’S NOTE (January 7, 2022): Updated page for clarity. And it leaves a lingering soap-like aftertaste.įinal verdict: Don't eat 9 year old Jiffy corn muffin mix.Jiffy Cornbread Muffins are hearty with a mild sweetness. I initially was going to say it is edible.īut there is definitely something "off" about the taste. The mouthfeel is not great, not horrible. The interior consistency is very dense and not so much "moist" as "doughy" giving it a feeling of being under-cooked despite the time and the fact that the top and bottoms are browned (more than typically with cornbread). They feel more heavy than they look like they should be. You can see there is a bit of a puffing to the crowns. Since the box says it makes 6 - 8 and I filled 6, I went with the longer cooking time of 20 minutes (plus a little bit because they still did not really look done). I filled each muffin cup a little more than half full. Upon cooking they did rise a little more, not much. I chalked this up possibly to my body being unaccustomed to processed or boxed foods. I licked the fork after filling the muffin cups, and felt my tongue tingle a bit. This rest period did produce bubbles and rise, but not as much as you would typically find in cornbread (sorry no photo). I prepared it according to the package directions, including allowing it to "rest" before filling the muffin pan. Based on the expiration date (02/01/07), this was in the house when my husband and I inherited it from his dearly departed parents. Unfortunately, I didn't have any cornmeal. Today I was making some white bean chicken chili and decided to make some cornbread to go with it. Steve can moderate it to make sure people like me don't offer any really useful healthy alternatives. I think perhaps we need a new forum - just for testing expired processed foods 5 years, 10 years, 20 years, 30 years out of date.

And to able to make corn muffins 20 years after you could last buy a mix at the store - store and grind your own corn). Keep fatty ingredients separately so you can be sure they are not rancid before you mix them with the dry stuff.

(Hint - if you pre-pack your own mixes from individual ingredients (for short to medium term storage - depending on what your definition is for those - which may not be a bad idea at all) - try using baking soda and a bit of cream of tartar instead of baking powder. And why not take a few minutes less time to make this from a 25 year old mix than to make them from stored separate ingredients? Can't imagine why anyone would not want to use the mix, even if it is 20 years out of date and won't rise. Yum! Rancid partially hydrogenated fats are my fave. INGREDIENTS: WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, ANIMAL SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOWING: LARD, HYDROGENATED LARD, PARTIALLY HYDROGENATED LARD), contains less than 2% of each of the following: BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, WHEAT STARCH, NIACIN, REDUCED IRON, BHT PRESERVATIVE, TOCOPHEROL PRESERVATIVE, CITRIC ACID PRESERVATIVE, BHA PRESERVATIVE, TRICALCIUM PHOSPHATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE.