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Bob's Red Mill Cornbread & Muffin Mix, Stone Ground
Bob's Red Mill Cornbread & Muffin Mix, Stone Ground
24 oz
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About
Details
Cornbread Muffin Mix makes a delicious simple cornbread or excellent cheddar jalapeno cornbread muffins. Use this mix to make everyday suppers extra special!
• Easy to make: just add water, eggs and oil.
• Makes two 8 x 8-inch pans or one 9 x 13-inch pan of cornbread, or 24 muffins; recipes are on the package.
• Ready to eat in less than an hour.
• A good source of fiber, with 6 grams of protein per serving.
Ingredients
Whole Grain Cornmeal, Whole Wheat Flour, Sugar, Buttermilk Powder, Salt, Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Baking Soda.
Directions
Classic Cornbread: 2-1/3 cups Bob's Red Mills Cornbread & Muffin Mix , 1-1/4 cups water, 1 egg, 1/4 cup oil. Preheat oven to 350 degree F. Generously grease an 8 x 8-inch pan. Place cornbread mix in a large bowl. Add water, egg and oil. Mix until just blended and pour batter into prepared pan. Bake for 30 minutes, until golden brown. Makes 16 two by two-inch squares. Full Package: 1 package Bob's Red Mill Cornbread & Muffin Mix, 2-1/2 cups water, 2 eggs, 1/2 cup oil. Prepare batter as above and pour into a generously greased 9 x 13-inch pan. Bake at 350 degree F for 30 minutes, until golden brown. Makes 24 approx two by two-inch squares. Cornbread Muffins: Prepare batter as above. Line standard muffin pan with paper baking cups, or spray with nonstick cooking spray. Fill cups 3/4 full with batter. Bake at 400 degree F for 15 minutes, until golden brown. Makes 12 muffins (24 with full package).
Store in a cool, dry place.
Tear to open.
Warnings
Contains: wheat, milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 1.5g2%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 650mg28%
- Total Carbohydrate 42g15%
- Dietary Fiber 4g14%
- Sugars 6g
- Protein 6g
Details
Cornbread Muffin Mix makes a delicious simple cornbread or excellent cheddar jalapeno cornbread muffins. Use this mix to make everyday suppers extra special!
• Easy to make: just add water, eggs and oil.
• Makes two 8 x 8-inch pans or one 9 x 13-inch pan of cornbread, or 24 muffins; recipes are on the package.
• Ready to eat in less than an hour.
• A good source of fiber, with 6 grams of protein per serving.
Ingredients
Whole Grain Cornmeal, Whole Wheat Flour, Sugar, Buttermilk Powder, Salt, Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Baking Soda.
Directions
Classic Cornbread: 2-1/3 cups Bob's Red Mills Cornbread & Muffin Mix , 1-1/4 cups water, 1 egg, 1/4 cup oil. Preheat oven to 350 degree F. Generously grease an 8 x 8-inch pan. Place cornbread mix in a large bowl. Add water, egg and oil. Mix until just blended and pour batter into prepared pan. Bake for 30 minutes, until golden brown. Makes 16 two by two-inch squares. Full Package: 1 package Bob's Red Mill Cornbread & Muffin Mix, 2-1/2 cups water, 2 eggs, 1/2 cup oil. Prepare batter as above and pour into a generously greased 9 x 13-inch pan. Bake at 350 degree F for 30 minutes, until golden brown. Makes 24 approx two by two-inch squares. Cornbread Muffins: Prepare batter as above. Line standard muffin pan with paper baking cups, or spray with nonstick cooking spray. Fill cups 3/4 full with batter. Bake at 400 degree F for 15 minutes, until golden brown. Makes 12 muffins (24 with full package).
Store in a cool, dry place.
Tear to open.
Warnings
Contains: wheat, milk.
Common questions
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