Cornbread Muffins




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.

Sarah Plato

I am a mother of two Allergic kids, one of whom is severely allergic to Dairy, Eggs, Peanuts, tree nuts and shellfish, moderate to Soy and coconut. I have had to learn how to cook a lot from scratch in order to have food in my home that is safe for my family to come in contact with and to eat. I personally don't want anyone to feel left out ever and I especially don't want my children to not be able to enjoy at least some of the same foods just because they are allergic to basic ingredients. So with some good motivation I have taught myself how to cook and bake and I have come up with some great recipes to share with the world. I want to make it easier on other people in similar positions. Hopefully I can help other people to be able to also enjoy foods that previously would have been thought to have been off limits.

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