Moist & Sweet Corn Muffins made with “JIFFY” Sweet Cornbread and Muffin Mix.
| INGREDIENT | 2½ LB BATCH | 5 LB BATCH | 15 LB BATCH |
|---|---|---|---|
| “JIFFY” Sweet Cornbread & Muffin Mix | 2½ lb | 5 lb | 15 lb |
| Water | 1½ cups (12 oz) | 3 cups (1½ lb) | 2¼ quarts (4½ lb) |
| Sour Cream | 1/2 cup (4 oz) | 1 cup (8 oz) | 3 cups (1½ lb) |
| Sugar | 1/2 cup (3½ oz) | 1 cup (7 oz) | 3 cups (21 oz) |
| Honey | 1/2 cup (6 oz) | 1 cup (12 oz) | 3 cups (2¼ lb) |
| INSTRUCTIONS | |||
|---|---|---|---|
| 1 | Use a mixer with paddle attachment. | 5 | Blend on low speed* for 1 more minute. |
| 2 | AAdd Sweet Cornbread & Muffin Mix, water, sour cream, sugar, and honey into mixing bowl. | 6 | Scale into greased or paper-lined pan. |
| 3 | Blend on low speed* for 1 minute. | 7 | Bake according to the table below. |
| 4 | Stop mixer. Scrape bowl and paddle. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 15 LB BATCH |
|---|---|---|---|---|
| Standard muffin | #20 scoop (1.7 oz) |
350°F for 8 – 12 minutes |
400°F for 12 – 16 minutes |
226 |
| Baking time may vary depending on the oven and oven load. |
| *Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
