INGREDIENTS:

1 box Jiffy corn mix
1/2 c. enriched flour
1 tbsp. double acting baking powder
1/2 tsp. salt
1 egg
1/2 c. buttermilk
1 tbsp. cooking oil or Crisco
1 tbsp. granulated sugar

VARIATION:

1 box Jiffy corn mix
1 c. self-rising flour
1 c. buttermilk
2 tbsp. corn oil or Crisco

DIRECTIONS:

Sift Jiffy mix, flour, baking powder and salt into mixing bowl. Add sugar then stir in buttermilk, whole egg and cooking oil. Mix should not be too stiff. If necessary add water until mix is a medium thickness. Pour into oiled muffin pan. Bake at 450 degrees for approximately 25 minutes or until browned. Remove from pan immediately to keep from bread sweating or tip muffins to the side while still in the pan so the air can circulate around them. Yield: 12.
Variations: Bake as usual.

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