How can I keep Jiffy corn muffins from falling apart? They come out great, but they just crumble when you cut them!
By Kathy from Philadelphia, PA
Add 1 egg and 1 Tablespoon of oil, this should solve the problem.
I sure do want to thank you all! The extra egg and oil worked wonders, you all are the best! Have a great day! Kathy
p.s. Next time I will try the buttermilk as soon as I can afford it!
Cut back a tiny bit on the liquid; and be sure to let them sit a couple of minutes before cutting them! See if that doesn't solve the problem!
I found these 3 suggestions on the web. Use buttermilk instead of milk or add an extra egg or add 2 ounces of softened cream cheese. One lady said she adds 1/3 c. canned pumpkin, but I'm not so sure how that would taste.
I use these all the time and have for decades. You need to add about 1 TB of oil (I use canola) and about 1 oz extra of milk. The fall apart factor is when it gets too dry. A made from scratch corn muffin has more liquid in it. You could also back off on the baking time. Do the toothpick test. My never fail timing is when the flavor buds burst and you can smell it for the first time baking, you got about 1 minute till done. Match my nose with the timer any day with any baked goods.
I have had this problem, and one more egg did it for me. I use the cornbread for dressing, and cornbread salad. So, when it is a little more firm, it does better for my needs, anyway. I have also used heavy cream in place of milk. Much richer and more moist that way!
I use the instructions on the Jiffy box, I use 2 xtra large eggs insted of regular large. a little bit of sugar and a healthy squirt of mayo...yrp mayo.
Okay, so I just tried some suggestions from here (I made 2 boxes). I added 4 extra large eggs, 2 tablsp sugar and used 2 tablsp whole milk yogurt as I didn't have oil. They were.... good? I suppose. A wee bit eggy tasting.
You can easily make buttermilk with milk and vinegar...
The extra egg and tablespoon of oil did the trick. Thanks so much for the helpful tip!
If you add vinegar to regular milk let it set the minute you have buttermilk.
Buttermilk too expensive? Buy the dried form in the baking area of your store. It keeps in the refrigerator for months and will be on hand for pancakes, muffins, and other baking needs.
Been there! Done that! Doesn't help! Wasn't always crumbly. I'm think Jiff has changed something, which is a foolish thing to do with a success story.
