1 pkg Jiffy corn muffin mix
1/4 cup applesauce
1/3 cup Rice milk
Preheat oven to 400 degrees. In large bowl combine the Jiffy pkg contents, applesauce and rice milk and blend well. Let sit for 3-4 minutes while you line your cupcake pan with about 6-7 liners. Then you will have seen a change in your dough, give it another stir then using your cupcake scooper fill each cupcake liner 3/4 full. Bake at 400 degrees for 15 minutes. Check with a toothpick in the center, if it comes out clean then it is done. Let them cool a little then cut them in half and spread with Earth Balance butter substitute for a perfect dinner roll. paired best with chili, pot roast, or stews.
Adapted from the Jiffy corn muffin recipe off the box. This product does contain animal shortening, but my son who is anaphylactic to Dairy and eggs did not himself react to this product. As with all store bought products if you don’t feel comfortable giving it to your allergic child…don’t do it. It’s just not worth it.