|Serving Size 1 muffin prepared|
|Servings Per Container|
|Amount Per Serving|
|Calories 170||Calories from Fat 70|
|% Daily Value*|
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Walnut Pieces, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Dried Banana Flakes, Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Corn Starch, Toasted Wheat Germ, Distilled Monoglycerides, Color added, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor. Freshness preserved by BHT.
You Will Need: 3/4 cup water, 1/4 cup vegetable oil and 2 eggs. 1. Heat oven to 425F (or 400F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. 2. Stir Muffin Mix, water, oil and eggs in medium bowl until blended (batter may be lumpy). 3. Divide batter among muffin cups (each about 2/3 full). Bake 15 to 20 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Cool completely before storing. High Altitude (3500-6500 ft.): No change. Betty's Tip: Use an ice cream scoop to fill muffin cups with batter.