Friday, October 26, 2007

"Jiffy" Corn Muffin Mix

Studying does not leave much time for cooking unfortunately. I was craving carbs last night and "Jiffy" corn muffin mix ended up coming to my rescue.

Needless to say, nothing could ever beat my Grandma's recipe for corn muffins/corn bread, but "Jiffy" is extremely good, and more importantly, extremely easy and quick to make. I don't think they've changed the packaging in my lifetime, and I don't think the price has gone up either. A box of "Jiffy" makes about 6 muffins, and it costs about 25 cents (or less sometimes!).

It's really easy to make the muffins. Just mix the dry ingredients with 1/3 cup of milk and an egg. The oven should be preheated to 400f and the muffin pan should be greased to avoid having half of the muffin stay in the pan when you try to dislodge them. I think the key to good muffins is to not over stir the batter. The moment the ingredients are blended, stop stirring! Don't be tempted to beat out the lumps, just leave the batter alone! Also, it's a good idea to let the batter sit peacefully in the muffin tin a few minutes before the tin goes into the oven. Between not over mixing and letting the batter sit, your muffins should be light and fluffy with a nice big muffin top. They take between 15 and 20 minutes to bake.

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