Gluten-Free Jiffy Corn Muffin Mix (Copycat Recipe)
A gluten-free recipe for Jiffy Corn Muffin Mix from scratch! This homemade copycat Jiffy mix is only 6 ingredients and acts as a perfect substitute for any recipe that calls for a box of Jiffy! This quick and easy recipe is also vegan, top allergen-free, and has no unnecessary ingredients, sugar, or preservatives! A budget-friendly staple for muffins, breads, and casseroles!
- Prep Time: 2 Minutes
- Cook Time: 0 Minutes
- Total Time: 2 minutes
- Yield: 1 1/2 Cups 1x
- Category: Side, Breakfast, Snack
- Method: No-Cook
- Cuisine: American, Southern
Ingredients
Scale
- 2/3 Cup Gluten-Free All-Purpose Flour
- 2/3 Cup Coarse Yellow Cornmeal
- 2 Tsp Baking Powder
- 2 TB Granulated Sweetener (or preferred granulated sugar)
- 1/2 Tsp Salt
- 2 TB Neutral-Flavored Oil
Instructions
- Add all dry ingredients to a large mixing bowl and whisk together.
- Add the 2 tablespoons of oil and mix into the whisked flour mixture until smooth and lump-free.
For Corn Muffins:
- Preheat the oven to 400°F. Combine the gluten-free Jiffy mix with 1 egg replacement and 1/3 cup unsweetened non-dairy milk. Mix the batter until smooth. Fill muffin tins about 2/3 full and bake for 15-20 minutes until golden brown. (Makes 6 Corn Muffins)
For Cornbread:
- Preheat the oven to 400°F. Combine the gluten-free Jiffy mix with 1 egg replacement and 1/3 cup unsweetened non-dairy milk. Mix the batter until smooth. Pour the batter into a greased 8x8 inch square baking pan. Bake for 20-25 minutes until golden brown.
Notes
- This mix yields 1 1/2 cups of corn muffin mix or an 8.5-ounce box of Jiffy Corn Muffin Mix.
- Use this gluten-free mix in any recipe that calls for Jiffy Corn Muffin Mix.
- Store your homemade mix in an airtight container or sealed plastic bags in a cool dry place for 3-4 months.
Nutrition
- Serving Size: 1/6 of Mix
