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Details
• Mix with real blueberries.
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Blueberries Canned In Water (blueberries, Water), Modified Corn Starch, Vegetable Shortening ([contains One Or More Of The Following: Canola And/or Palm Oil] With Tbhq [preservative]). Contains 2% Or Less Of Each Of The Following: Dextrose, Leavening (sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Calcium Carbonate, Natural And Artificial Flavor, Salt, Wheat Starch, Xanthan Gum.
Directions
You Will Need: 3/4 cup water; 1/4 cup vegetable oil; 2 eggs. Basic Recipe: 1: Preheat oven to 425 degrees F(or 400 degrees F for dark or nonstick pans). Place paper baking cups in 12 medium-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. 2: Drain blueberries, rinse and set aside. 3: Stir muffin mix, water, vegetable oil and eggs in medium bowl just until blended (battery may be lumpy). Gently stir in blueberries. 4: Divide batter among muffin cups (about 1/4 cup each). 5: Bake as indicated below or until golden brown and tops spring back when touched. 6: Cool 5 minutes; Carefully remove from pan (if muffins are not in paper cups, run knife around sides before moving). Cool completely before storing. Yield: 36 mini muffins; Temperature: 425 degrees F; Bake Time: 11 to 13 minutes. Yield: 12 standard muffins; Temperature: 425 degrees F; Bake Time: 15 to 20 minutes. Please do not consume/eat raw batter.
Warnings
Contains: wheat; Manufactured on shared equipment with products containing soy, egg, walnuts and milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 250
- Total Fat 2.5g3%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 1g
- Cholesterol 0mg0%
- Sodium 370mg16%
- Total Carbohydrate 54g20%
- Dietary Fiber 1g4%
- Sugars 27g
- Protein 2g
Details
• Mix with real blueberries.
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Blueberries Canned In Water (blueberries, Water), Modified Corn Starch, Vegetable Shortening ([contains One Or More Of The Following: Canola And/or Palm Oil] With Tbhq [preservative]). Contains 2% Or Less Of Each Of The Following: Dextrose, Leavening (sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Calcium Carbonate, Natural And Artificial Flavor, Salt, Wheat Starch, Xanthan Gum.
Directions
You Will Need: 3/4 cup water; 1/4 cup vegetable oil; 2 eggs. Basic Recipe: 1: Preheat oven to 425 degrees F(or 400 degrees F for dark or nonstick pans). Place paper baking cups in 12 medium-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. 2: Drain blueberries, rinse and set aside. 3: Stir muffin mix, water, vegetable oil and eggs in medium bowl just until blended (battery may be lumpy). Gently stir in blueberries. 4: Divide batter among muffin cups (about 1/4 cup each). 5: Bake as indicated below or until golden brown and tops spring back when touched. 6: Cool 5 minutes; Carefully remove from pan (if muffins are not in paper cups, run knife around sides before moving). Cool completely before storing. Yield: 36 mini muffins; Temperature: 425 degrees F; Bake Time: 11 to 13 minutes. Yield: 12 standard muffins; Temperature: 425 degrees F; Bake Time: 15 to 20 minutes. Please do not consume/eat raw batter.
Warnings
Contains: wheat; Manufactured on shared equipment with products containing soy, egg, walnuts and milk.
Common questions
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