Jiffy® Blueberry Muffin Mix
"JIFFY" Blueberry Muffin Mix bakes into a moist, delicious muffin, with an abundance of blueberry-flavored bits. This summertime favorite is a staple in any pantry and makes great pancakes & waffles. Use our mix to create one of our many delicious "JIFFY" recipes, or your own signature treat with your family.
- Just add egg and milk
- Makes great pancakes or waffles!
- Easy blueberry coffee cake recipe on box
BLUEBERRY COFFEE CAKE - 9-12 Servings
CAKE: 1 pkg. JIFFY Blueberry Muffin Mix, 1/2 cup milk, 1 egg, 2 Tbsp. oil.
TOPPING: 1 Tbsp. JIFFY Baking Mix, 1/4 cup firmly packed brown sugar, 1/4 chopped nuts, 1 tsp. cinnamon, 1 Tbsp. softened margarine or butter.
PREHEAT oven to 350°F.
GREASE 8"x8" pan.
STIR ingredients together. Spread in pan.
BAKE 20-22 minutes or until lightly browned.
BLUEBERRY PANCAKES OR WAFFLES: 6-8 pancakes or Three 7" waffles
1 pkg. JIFFY Blueberry Muffin Mix, 1 egg, 1/3 cup milk or water
PREHEAT griddle or waffle iron to medium heat (350°F to 375°F) or as manufacturer directs. Griddle/waffle iron is ready when a few drops of water sizzle and disappear.
COMBINE ingredients until large lumps disappear.
PANCAKES: Use 1/4 cup batter. When pancakes bubble around the edge, turn. Pancake is done when bottom is lightly browned.
WAFFLES: Use 3/4 cup better. Cook until steaming stops.
Wheat Flour, Sugar, Lard (Hydrogenated Lard, BHT and Citric Acid Preservatives), Dextrose, Contains Less than 2% of: Sodium Aluminum Phosphate, Monocalcium Phosphate, Salt, Tricalcium Phosphate, Fructose, Palm Oil, Baking Soda, Natural and Artificial Flavors, Food Starch-Modified, Corn Starch, Citric Acid, Blue 2 Lake, Red 40 Lake, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Wheat Starch.
Contains Wheat and Their Derivatives.
Actual product packaging and materials may contain additional and/or different ingredient, nutritional, or proper usage information than the information displayed on our website. ...
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