(For maximum crown on muffins let batter rest for 3 or 4 minutes, stir lightly before filling cups.). Grease muffin pan or use paper baking cups. Instructions: Vegetarian Corn Muffins Yield 6 - 8 Muffins depending on size. Its the best of cornbread muffins and corn casserole in one baking dish. 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, Wheat Starch, Niacin, Dextrose, Tricalcium Phosphate, Reduced Iron, Corn Starch, Thiamine Mononitrate, Riboflavin, Natural Flavor, Folic Acid, Silicon Dioxide Directions: All you have to do is mix together the ingredients for this 4-Minute Corn Pudding and then let it cook. Then simply warm up in the oven the next day and serve. Cover tightly with plastic wrap and store in the refrigerator for up to 1 day.
Stir in milk and slowly add melted butter. Each package contains enough of this vegetarian blend to make at least six to eight muffins, depending on their size. It’s feasible to kill yeast if you utilize too hot of water, so go for a little warmer than luke-warm, or about 105 ° F. Whisk together eggs and sour cream in a large bowl. It even includes a convenient recipe on the package which will provide other uses for this mix. This dry muffin mix is packaged in recycled paperboard, which is good for the environment. Just add egg and milk to this mix to create a delicious treat that the family will enjoy. Jiffy Vegetarian Corn Muffin Mix, 8.5 oz, is a simple way to make cornbread with a family that is on the go.