Healthy, Filling, Corn Muffins in a 'Jiffy'

I started baking a few years ago and have been hooked since. My friends are always asking me for tips, recipes, or to bake together, so I thought I would start this blog! Here goes my first post...


This morning I was thinking what to make for breakfast and noticed my box of Jiffy Corn Muffin Mix, which has been sitting in my cabinet for months now. Why? Because they always seem to come out pretty bland, dry, and unless I spread jelly or butter on it, tasteless.

So, I thought, how can I spruce these up?

Ingredients according to box:

• 1 box of Jiffy Mix
• 1 Egg
• 1/3 Cup Milk

My Spruced-Up Ingredients:

• 1 box of Jiffy Mix
• 1 1/2 tbsp of Whole Ground Flaxseed Meal (instead of an egg) I love it when I can add fiber to a recipe.
• 1/3 Cup Unsweetened Vanilla Soy Milk (instead of regular milk)
• 2 tbsp of Light Strawberry Yogurt (you can use any kind you like)
• 1 tsp of Honey

They turned out moist and delicious!

*My friend Rachel from Fables for Tables noted that I could easily make this vegan by using soy milk and a different sweetener; I would try Maple or Brown Rice syrup.

*You can also make this recipe parve by using soy yogurt instead of light dairy yogurt.