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More Popular Recipes

Enhanced Jiffy Corn Muffins

Recipe #302430 | 30 min | 15 min prep | SERVES 6 -8 , 8 muffins (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Gina Farina

I've used the box mix for years but really longed for a more moist muffin (but not as wet as spoon bread). Last night I added in some sour cream and some honey to the box mix, and then just threw in fresh corn kernels from a lone leftover ear and leftover chipotle pepper I had from a previous recipe — and it came out moist and sweet and tasty! You can add your own "enhancements", like diced red bell pepper or bacon, etc.

Posted on: May 6, 2008

Print Recipe

Ingredients

  • 1 (8 1/2 ounce) box Jiffy corn muffin mix
  • 1 egg (per box instructions)
  • 1/3 cup milk (per box instructions)
  • 1/4-1/3 cup sour cream (or plain yogurt)
  • 1 tablespoon honey (more or less to taste)
  • 1 tablespoon chipotle pepper, de-seeded and chopped
  • 2/3 cup corn kernel

    • Directions

    1. 1
      Mix all ingredients well. Use either cupcake paper cups or a greased muffin pan. Bake according to box instructions, erring on the short side of baking time in order to control how moist you want the muffins.

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    Nutrition Facts

    Serving Size 1 (93g)

    Recipe makes 6 servings

    Calories 237
    Calories from Fat 75 (31%)
    Amount Per Serving %DV
    Total Fat 8.4g 12%
    Saturated Fat 3.1g 15%
    Monounsaturated Fat 3.8g
    Polyunsaturated Fat 1.0g
    Trans Fat 0.0g
    Cholesterol 42mg 14%
    Sodium 470mg 19%
    Potassium 138mg 3%
    Total Carbohydrate 36.0g 11%
    Dietary Fiber 3.2g 12%
    Sugars 11.3g
    Protein 5.2g 10%
    Vitamin A 270mcg 5%
    Vitamin B6 0.1mg 5%
    Vitamin B12 0.2mcg 3%
    Vitamin C 1mg 2%
    Vitamin E 0mcg 2%
    Calcium 55mg 5%
    Iron 1mg 7%

    detailed view...

    how is this calculated?

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