|Serving Size 1/4 cupmix with blueberries|
|Servings Per Container 12|
|Amount Per Serving|
|Calories 110||Calories from Fat|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 24g||8%|
|Dietary Fiber <1g||2%|
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Blueberries Canned in Light Syrup (Blueberries, Water, High Fructose Corn Syrup), Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Corn Starch, Distilled Monoglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, Dried Cultured Cream.
Making Muffins: You Will Need: 3/4 cup water, 1/4 cup vegetable oil, 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. Drain Blueberries; rinse and set aside. Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. 3. Divide batter among muffin cups (about 1/4 cup each). 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.): Sir 1 Tbsp. all-purpose flour into dry muffin mix.