Instant Pot Jiffy Mini Corn Muffins
Description
Make soft, golden Instant Pot Jiffy Mini Corn Muffins quickly in your pressure cooker. Perfect for sides, snacks, or breakfast with no oven needed.
Ingredients
- 8.5 ounces Jiffy Corn Muffin Mix
- 1/3 cup milk
- 1 large egg
- 1/4 cup butter, melted
- Optional Add-ins: shredded cheese, corn kernels, or jalapeños
Instructions
- In a medium bowl, combine the 8.5 ounces Jiffy Corn Muffin Mix, 1/3 cup milk, 1 large egg, and melted 1/4 cup butter. Stir until the batter is smooth and well combined.
- Lightly grease silicone muffin cups or small ramekins with cooking spray to prevent sticking.
- Spoon the batter into the prepared cups, filling each about two-thirds full.
- Pour 1 cup of water into the Instant Pot and place a trivet inside. Arrange the filled muffin cups on the trivet carefully.
- Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Allow a natural release for 5 minutes, then carefully release any remaining pressure.
- Remove the muffins from the Instant Pot using tongs or a spoon. Let them cool slightly before serving.
Equipment
- Instant Pot
- Egg Bite Mold
Notes
How To Make Jiffy Corn Muffins In Air Fryer:
Make Jiffy Corn Muffins quickly in your air fryer for soft, golden, and fluffy results. Simply mix the batter, fill greased muffin cups about two-thirds full, and air fry at 350°F for 10–12 minutes until a toothpick comes out clean.
Nutrition
Serving: 1ServingCalories: 137kcalCarbohydrates: 14gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 40mgSodium: 198mgPotassium: 65mgFiber: 1gSugar: 1gVitamin A: 227IUVitamin C: 0.03mgCalcium: 33mgIron: 0.4mg