Sunday, February 14, 2010

Gluten Free Jiffy Corn Muffin Mix Copy Cat Recipe

Please enjoy this recipe that is a part of my make ahead series.


Jiffy Corn Muffin Mix

1 cup Medium Ground Corn Meal
1 cup of Flour (use any flour if not Gluten Free, works with both)
  • 1 parts Brown Rice Four,
  • 2/3 part Potato Starch,
  • 1/3 part Tapioca Flour
1/2 teaspoon Xanthan Gum (omit if not Gluten Free)
1/4 cup Sugar
3 1/2 teaspoons Baking Powder
1/4 teaspoon Salt

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1/4 cup Canola Oil
1 cup Milk
1 Egg
1/4 teaspoon Vanilla extract

Combine all dry ingredients and store in a Glass Jar for up to one year.

To make Muffins:

Preheat oven to 400 degrees
Spray 12 muffin slot pan or 8" pan with baking spray
Combine oil, milk, egg and vanilla well.
Add dry ingredients from Jar. Incorporate well.
Bake 18 minutes muffins or 23 minutes for bread.


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2 comments:

  1. These would make great holiday gifts. Just attach a little card stating what "wet" ingredients are needed and the cooking instructions!

    Love this!
    Thanks for posting a photo as well as the recipe!!!

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  2. Thanks for posting a non gluten reason to make your own jiffy mix! I know the real stuff is usually only 88 cents so its hard to justify unless you are going organic or live in an out of the way town like myself.

    Hubby said that these jars will not prolong the shelf life without being vacuum sealed. This is true. They are only as good as the expiration date of your ingredients. I would never make more than I'd use in two months time even though the ingredient expiration dates are a years length. It does help keep bugs and moisture out of the ingredients though.

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