|Serving Size 1/4 cup mix(makes 1 muffin)|
|Servings Per Container 6|
|Amount Per Serving|
|Calories 120||Calories from Fat|
|% Daily Value*|
|Total Fat 2.5g||4%|
|Saturated Fat 1g||4%|
|Trans Fat 0.5g|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 0g||0%|
Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Natural and Artificial Flavor Triple Berry Bits (Dextrose, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Flour, Citric Acid, Natural and Artificial Flavor, Red 40 Lake, Blue Lake 1 & 2), Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Syrup, Dextrose, Leavening (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Salt, Egg White, Nonfat Milk, Propylene Glycol Monoesters of Fatty Acids, Mono- and Diglycerides, Soy Lecithin, Sodium Stearoyl Lactylate, Maltodextrin, Xanthan Gum, Cellulose Gum, Artificial Flavor.
You Will Need: 1/2 cup water. 1. Heat oven to 400F (or 375F for dark or nonstick pan). Place paper baking cups in 6 regular-size muffin cups (for best results), or grease bottoms only of muffin cups. 2. Stir Muffin Mix and water just until blended. Spoon into cups (each about 1/2 full). 3. Bake 16 to 21 minutes or until light golden brown. 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.