Features & Benefits
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.
Per 1/2 Cup Mix: 250 calories; 0.5 g sat fat (3% DV); 370 mg sodium (16% DV); 27 total sugars. 350 mg calcium (25% DV).
Ingredient Information
Mix with real blueberries.
SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.
Product Instructions
You Will Need: 3/4 cup water; 1/4 cup vegetable oil; 2 eggs. Basic Recipe: 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 (batter 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 removing). 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.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
-
-
-
-
-
Tree Nuts
Shared Facility
>
-
Contains: wheat. Manufactured on shared equipment with products containing soy, egg, walnuts and milk.
